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Blue Cheese,Pesto & Mushroom Appetizer


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Rate this recipe 4.3/5 (14 Votes)


  • 1 package Stonefire Original Naan
  • 4 tbsp basil pesto (store bought or recipe below)
  • 1 tbsp Olive oil
  • 1/2 cup crumble blue cheese
  • 2 cups sautéed sliced mushrooms-use a blend for more flavour
  • 1/4 cup crumbled cooked bacon-optional
  • Basil Pesto
  • 1 cup packed fresh basil leaves
  • 1/2 cup grated parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1 minced garlic clove
  • salt and freshly ground pepper to taste



Step 1

1. Preheat a large size sauté pan (large enough to hold a naan) over med high heat with 1/2 tbsp of olive oil.

2. Place naan in sauté pan and cook until crispy, turning once, approximately 2-3 minutes per side.

3. Remove crispy naan from the pan and immediately top with (1/2 the amount of ingredients there are enough for 2 Naan) basil walnut pesto, crumbled blue cheese, sliced mushrooms and the crumbled cooked bacon.

4. Cut into pieces and serve.

Basil Pesto

In a food processor finely chop together basil, parmesan cheese and garlic. Add the olive oil in a thin steady stream while the motor is running. Season with salt and pepper to taste. Extra pesto can be stored in the fridge for 2-3 days or frozen for 2-3 weeks.

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