Crostini with mushroom pesto

Ingredients:

• 30 g dried porcini mushrooms
• 220 g of champignons, cut into 4 pieces
• 0.5 cups toasted walnuts
• 2 cloves of garlic
• 1.5 cups fresh parsley leaves
• 3/4 cup olive oil
• 0.5 tbsp. grated parmesan
• 36 slices (1 cm thick) baguette

Preparation:

1. Place the porcini mushrooms in a bowl of hot water and press down to submerge them. Let them sit for about 15 minutes, until softened. Remove the mushrooms from the bowl, being careful not to disturb any sediment that may have settled at the bottom. Discard the water.
2. Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and process until coarsely chopped. With the processor running, gradually pour in 0.5 cups of olive oil, stirring until the mushrooms are finely chopped.
3. Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan cheese. Season the pesto with salt and pepper to taste. If you're not using the mushroom pesto right away, cover it tightly with plastic wrap to prevent the mushrooms from browning.
4. Heat a skillet over medium heat. Arrange the bread slices cut-side down in the skillet. Brush them with the remaining 1/4 cup olive oil. Fry until pale golden brown and crispy, about 5 minutes.
5. Alternatively, toast the bread in the oven. Preheat the oven to 375°F (190°C). Arrange the bread slices on two heavy, large baking sheets. Brush with the remaining 1/4 cup olive oil. Bake until pale golden brown and crispy, about 15 minutes.
6. Spread the mushroom pesto over the crostini. Arrange the appetizer on a serving platter and serve.