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ARUGULA LEEK PESTO
with King Trumpet Mushroom Puree on Crostini
This recipe was created by Scott last summer when we didn't have any
basil for pesto. He uses all sorts of greens to make
pesto...arugula being one of my favorites. It loses its bite
when you combine it with olive oil. The result is a vibrant
green pesto full of flavor. We served it as an appetizer with
mushroom chop and fresh crostini.
Pesto
1 bunch Arugula
1 Leek
¾ cup Olive Oil
Salt & Pepper
Clean and coin leek, put into food processor, pulsing until coarse.
Add washed arugula, processing lightly until a stiff mixture forms.
Drizzle olive oil slowly, while food processor is running, a smooth
paste will begin to form. Add salt and pepper to taste, and mix to
combined. This pesto is best eaten fresh, but will store 2 week in
the refrigerator.
King Trumpet Mushroom Puree
¼ lb King Trumpet
Mushrooms (or other meaty textured fungi)
1 T fresh Thyme, de-stemmed and chopped
¼ cup Olive Oil
2 teas herbed vinegar
Salt & Pepper
Wash mushrooms lightly, patting on a towel to dry. Saute mushrooms
in pan with olive oil, stirring occasionally over medium heat for
3-5 minutes. When mushrooms are cooked, toss with herbed vinegar
and set aside to cool. Put mushrooms and thyme in food processor
and coarsely chop, add salt and pepper to taste.
Crostini
1 loaf day old
loaf of artisan bread
Olive Oil
Salt & Pepper
Cut bread in thin ¼ inch slices, arranging on sheet pan. Lightly
brush with olive oil and sprinkle with salt and pepper. Bake
crostini at 375 degrees for 5-7 minutes or until lightly browned.
Top each crostini with 1 teas
pesto, garnish with mushroom puree. Serve immediately.
Created by
Sirius © 2007 All rights reserved.
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