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Pesto Mushroom Skewers
with ricotta bruschetta / asparagus

Name: Pesto Mushroom Skewers
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 oz Cheese, parmesan (opt), grated; 1 1/2 oz Basil, fresh; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 8 Skewers, wooden or bamboo; 12 oz Asparagus, trimmed; 16 Mushrooms, any button; ~1/4 cup Pesto (ingredients listed separately); 2 cloves Garlic, chopped; 1 Baguette, sliced into rounds; 6 leaves Basil, fresh, chopped; 2 Tomatoes, medium, chopped; 2 tsp Oil, olive; 1/2 tsp Vinegar, balsamic; 8 oz Ricotta, part-skim

Active: 40 min Total: 55 min

Original GF Paleo Vegetarian

There are so many ways to combine fresh basil and tomatoes when they are are at their peak in late summer. This meal features basil in fresh pesto brushed over mushrooms as well as tomatoes in a classic, satisfying Italian bruschetta.
Smarts: Make a double batch of pesto for tonight's meal and set some aside for Wednesday's meal. When you make the pesto, just be sure to set a couple leaves aside for the bruschetta (and to top Thursday's soup).
Smarts: If you prefer, you can simply saute the mushrooms and asparagus in a skillet instead of using the skewers.

Ingredients

Metric

Servings:

Basil Pesto:

Pine nuts - 2 Tbsp (sub walnuts or pecans)
Garlic - 1 clove , peeled
Cheese, parmesan (opt) - 1 oz , grated
Basil, fresh - 1 1/2 oz
Lemon juice - 2 tsp
Oil, olive - 3 Tbsp

Pesto Mushroom Skewers and Asparagus:

Skewers, wooden or bamboo - 8
Asparagus - 12 oz , trimmed
Mushrooms, any button - 16
Pesto (ingredients listed separately) - ~1/4 cup

Tomato and Ricotta Bruschetta:

Garlic - 2 cloves , chopped
Baguette - 1 , sliced into rounds
Basil, fresh - 6 leaves , chopped
Tomatoes, medium - 2 , chopped
Oil, olive - 2 tsp
Vinegar, balsamic - 1/2 tsp
Ricotta, part-skim - 8 oz

Prep

Skewers - (If prepping right before cooking and using grill, get grill heating before continuing with prep.) If using wooden skewers and planning to cook on the grill, soak in water for 15 minutes to prevent burning.
Make pesto - (Double if making Wednesday's meal.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves (portion for pesto). Place nuts, garlic, parmesan cheese (if using), basil leaves (portion for pesto), and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pesto) until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Garlic (for bruschetta) / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Assemble skewers - Thread skewers through mushrooms. If using round skewers, you can use two together to make them easier to flip.
Baguette - Slice into rounds.
Basil (for bruschetta) / Tomatoes - Prep as directed and combine.
Make bruschetta topping - Combine garlic, basil (portions for bruschetta), tomatoes, olive oil (portion for bruschetta), and vinegar. Season with some salt.

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Make

If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush grates, mushrooms, and asparagus with some oil. Place mushrooms and asparagus over direct heat. Place baguette rounds over indirect heat. Grill mushrooms, asparagus, and baguette for 2 to 3 minutes on each side with the cover closed. Remove mushrooms when tender and baguette when golden brown / lightly charred. If using thicker spears, you might have to cook asparagus for a bit longer.
If cooking on stovetop / oven: Turn on the oven’s broiler. Spread baguette rounds in a single layer on a sheet pan. Place under broiler and toast, flipping halfway through cooking, until baguette rounds are toasted. Set aside.
{stovetop / oven}: Heat grill pan over medium-high heat. Brush with some oil. Place mushrooms and asparagus onto hot pan and grill both for 3 to 4 minutes on each side. Remove mushrooms from heat when tender; if using thicker spears, you might have to cook asparagus for a bit longer.
Brush mushrooms and asparagus with pesto (reserve half if doubled).
Set baguette rounds on a serving plate. Spread a thin layer of ricotta over each piece of bread. Spoon bruschetta topping over top.
Serve mushrooms and asparagus with bruschetta. Enjoy!

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