Mushroom Crostini with Mascarpone and Pistachios
For the pistachio streusel: Peel the garlic and finely chop. Mix 3/4 of the garlic with the croutons, 1 tablespoon oil, and 1/4 teaspoon pepper. Remove the pistachio kernels from the shells, blanch, peel and chop coarsely. Combine all ingredients and sauté until combined. Remove from the pan and let cool.
For the mushrooms: Peel the shallots and chop finely. Wipe the mushrooms with a damp cloth, trim and cut into slices. Heat 2 tablespoons oil in a large frying pan and sauté the remaining garlic and shallots until translucent. Add the mushrooms and sherry and season with salt and pepper. Cook for about 10 minutes. Fold in the thyme and cook until all the liquid has evaporated.
Preheat the oven to 220°C (approximately 425°F). Spread the mascarpone over the baguette slices, top with the mushrooms then sprinkle with Parmesan. Bake for about 5 minutes, until golden brown.
Sprinkle the crostini with the pistachio streusel and garnish with chopped thyme and basil. Serve immediately.