Seared Mushroom Crostini

With Arugula-Almond Pesto
Makes About 50 Pieces


1 day-old baguette,
sliced into ½-inch thick rounds
Spotlight™ Oil
Kosher salt

Arugula-Almond Pesto:
2 cups packed arugula leaves
1 cup very tightly packed basil leaves (about 2.5 oz)
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon packed lemon zest
2 tablespoons lemon juice
1 tablespoon warm water
½ cup grated Parmesan
2 large garlic cloves
½ cup toasted almond slivers
½ cup Spotlight™ Oil

1 pound assorted mushrooms, ends trimmed, torn or cut into pieces 3 tablespoons Spotlight™M Oil
1 teaspoon kosher salt
½ teaspoon pepper

shaved Parmesan,
little basil leaves or micro basil


Preheat the oven to 375° F.

Drizzle the bread generously with Spotlight™ Oil and sprinkle with salt. Bake for 10 to 15 minutes, rotating after about 7 minutes, until crisp and golden brown. Cool.

Heat a large sauté pan over medium-high heat. Add the Spotlight™ Oil and heat until shimmering. Add the mushrooms and sauté until crisp at the edges and golden, 6 to 8 minutes. Stir the mushrooms only occasionally to allow them to crisp properly.
Season to taste with salt and pepper.

Arugula-Almond Pesto:
Put all of the ingredients in a food processor and process until smooth.
For a smoother pesto use a blender and purée.

To Plate:
Top each crostini with roughly 2 teaspoons of pesto, then top with a few mushrooms
Shave Parmesan over the top, garnish with basil and serve.