Mushroom Pesto Crostini

Brush the baguette slices with 1 tbsp olive oil and toast in the oven at 350°F for 10 minutes or until lightly golden.
Heat a skillet over medium heat and add 1 tbsp olive oil. Once the oil is hot, add the mushrooms and season with salt. Sauté for 5-8 minutes or until the mushrooms start to soften and take on color. Add 2 tsp of lemon juice, season with black pepper, and stir for 30 seconds. Remove the pan from the heat.
Spread a thin layer of Barilla Creamy Genovese Pesto onto your crostini. Top with mozzarella cheese and mushrooms and bake at 350°F until the cheese has melted. Garnish with lemon zest, parmesan cheese, and fresh basil. Serve while warm.