Yum, Mushroom Pesto Crostini

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Not exactly totally raw but delish!

This recipe comes from Abbey Levine, a vegetarian... This week we go vegan Italian. Mushroom Pesto Crostini by Blum Makes 36 crostini with extra pesto for later A taste of Italy the vegan way!

.. Walnuts can be substituted for the pecans, if it suits your fancy. FOR CROSTINI1 baguette, sliced into 1/2" slicesOlive oil, to drizzle atop slicesFOR PESTO 1/4 C toasted pecans8 oz button mushrooms1 oz cremini mushrooms1 C fresh parsley, chopped and loosely packed1 TB lemon juice2 cloves garlic, choppedSalt and pepper, to taste3/4 C extra virgin olive oil3/4 C vegan Parmesan cheesePreheat over to 400 degrees F. Arrange baguette slices onto a baking sheet in a single layer. Drizzle with olive oil. Bake for 8-10 minutes until light gold. Remove from oven and let cool. Chop pecans in food processor until they are a coarse meal. Add both kinds of mushrooms, parsley, lemon juice, garlic, salt, and pepper. With food processor running, slowly add olive oil to form a creamy spread. Transfer to a mixing bowl and fold in Parmesan cheese. Spread thickly on each crostini and

serve.

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