Leek and Mushroom Crostini

Name: Leek and Mushroom Crostini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 whole baguette, sliced; 8 oz cremini mushrooms, sliced; 4 small whole leeks, sliced (equals 2 regular-sized); 2 cloves garlic, minced; 4 oz cream cheese; 0.5 cup Parmesan cheese; 2 tbsp olive oil; [approx] to taste salt; [approx] to taste black pepper; [approx] for brushing olive oil (for brushing bread)

Toasted baguette topped with creamy sauteed leeks, earthy mushrooms, and melted Parmesan.

Total time

30 min

Serves

8

Difficulty

Medium

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As seen on Episode 183

The pantry

kitchen

Essentials · serves 8

1 whole baguette, sliced 8 oz cremini mushrooms, sliced 4 small whole leeks, sliced (equals 2 regular-sized) 2 cloves garlic, minced 4 oz cream cheese 0.5 cup Parmesan cheese 2 tbsp olive oil [approx] to taste salt [approx] to taste black pepper [approx] for brushing olive oil (for brushing bread)

·

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The preparation

7 steps, about 30 minutes start to finish.

01
Preheat oven to 375°F.
02
Slice baguette, brush one side with olive oil, place oil-side up on baking sheet.
03
Toast bread in oven for 5-6 minutes until crispy.
04
Saute mushrooms, leeks, and garlic with olive oil, salt and pepper until softened.
05
Remove from heat, mix in cream cheese and Parmesan until combined.
06
Spoon mixture onto toasted crostini.
07
Place under broiler for about 2 minutes to warm through and melt.

lightbulb The chef's notes

“Give the leeks a good rinse after slicing, since grit loves to hide between their layers. Cook the mushrooms and leeks until the pan looks dry before the cream cheese goes in, or the damp topping will soften your crisp toast.”

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