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Crispy herb-roasted vegan maitake crostini with walnut pesto aioli

Use the pesto aioli in this recipe from the Small pine Cookbook to spice up sandwiches, vegetable spreads and burgers. Make extra of the herb-roasted mushrooms to sprinkle over salads or layer in sandwiches.

What you need:

For the pesto aioli:
¼ cup pieces of walnut
2 cloves of garlic, peeled
½ teaspoon of salt
2 tablespoons of lemon juice
3 tablespoons of water
6 tablespoons of olive oil
2 cups of fresh basil packed, large stalks removed
1 cup of vegan mayonnaise

For the crostini:
¼ day old baguette, cut diagonally into 14 ¼ inch slices
¼ cup of olive oil
1 teaspoon of granulated garlic
¼ teaspoon salt

For the maitakes:
1 (8-ounce) container of maitake mushrooms
3 tablespoons of olive oil
1 teaspoon of finely chopped fresh rosemary
1 teaspoon of finely chopped fresh thyme
¼ teaspoon salt

1½ cups of pesto aioli, for serving
10 leaves of fresh basil, thinly sliced, for garnish

What you are doing:

  1. For the pesto aioli, mix the walnuts, garlic, salt, lemon juice and water in a food processor. Process until the mixture is smooth. With the engine running, slowly pour olive oil in a steady stream, then slowly add basil and process until smooth.
  2. Put the pesto in a small bowl and add the mayonnaise. Stir until completely incorporated. Store in the refrigerator.
  3. For the crostini, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  4. Brush each slice of bread with oil on both sides and sprinkle both sides with garlic granules and salt. Place on the prepared baking sheet and bake for about 7 minutes until golden brown. Take out of the oven and set aside. Increase the oven temperature to 400 degrees.
  5. Line a large baking sheet with parchment paper for the maitakes. Break the mushrooms into small bunches and place in a medium-sized bowl. Drizzle with olive oil and add rosemary, thyme and salt. Throw to coat. Spread the mushrooms in an even layer on the prepared baking sheet and roast for about 15 minutes until they are golden brown and slightly crispy around the edges.
  6. Brush each crostini with aioli and arrange on a serving platter. Cover evenly with mushrooms and garnish with basil.

Image credit: Little Pine

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