Ingredients:

* 1 French baguette, sliced into 1/2 inch rounds
* 3/4 cup extra-virgin olive oil
* 3 Tablespoons pine nuts
* 2 cups fresh basil leaves, packed
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup parmesan cheese, grated
* 3 cloves garlic
* 2 Tablespoons unsalted butter
* 8 ounces crimini mushrooms, sliced 1/4 thick

Method

Preheat oven to 350 degrees.Spread the baguette slices on a baking sheet (or two if necessary).Using a pastry brush, brush the tops of the baguette slices with 1/4 cup of the olive oil.Spread the pine nuts across a second baking sheet.

Place both baking sheets in the oven.Roast the nuts until they just begin to turn brown, about 4-5 minutes.Remove them from the oven.Bake the bread until it has started to brown and become crispy, about 6-8 minutes.Remove the bread from the oven and set aside.

In the bowl of a food processor, place the basil leaves, salt, and pepper.Process until the basil is chopped. Add the pine nuts, parmesan cheese, and garlic.While the processor is running, slowly add the remaining 1/2 cup of olive oil in a steady stream until a mostly smooth paste has formed.Transfer the pesto to a bowl and set aside.

Place the butter in a large saute pan over medium heat.When the butter has melted, add the sliced mushrooms to the pan.Cook for 8-10 minutes, stirring occasionally.Remove from the heat.Spread a generous amount of pesto on top of each baguette slice.Top each crostini with a mushroom.