Mushroom Pesto Toasts with Fontina Cheese
"These Mushroom Pesto Toasts with Fontina Cheese are very unique and sophisticated and a huge..."
INGREDIENTS
•
1 ounce Dried porcini mushrooms
•
1 pound Cremini mushrooms (Stems removed, cut into pieces)
•
2 tablespoons Light Olive oil or Canola Oil
•
1 head Garlic
•
¼ cup Walnuts (Toasted)
•
¼ cup Italian parsley (flat leaf)
•
2 tablespoons Fresh thyme leaves
•
¾ cup Extra Virgin Olive Oil
•
¼ cup Pecorino Romano (+ 2 tablespoon)
•
1 loaf French Bread ( about 24 inches long)
•
2 1/2 cups Fontina cheese (Grated)
•
Salt and freshly ground black pepper
ADVERTISEMENT