Crisp crostini piled with creamy sauteed leeks, mushrooms, and melted Parmesan.
11 steps, about 40 minutes start to finish.
Prep & Toast the Baguette: Preheat the oven to 375F (190C). Brush the baguette slices with olive oil. Toast until crispy, about 8-10 minutes. Let cool.
Cook the Vegetables: In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute. Add leeks and mushrooms, seasoning with salt and pepper. Cook until softened and the moisture has evaporated.
Mix with Cream Cheese: Let the vegetable mixture cool slightly, then mix in the softened cream cheese until well combined.
Assemble: Spread the leek and mushroom mixture onto each toasted baguette slice. Sprinkle with Parmesan cheese.
Broil: Optional - Broil the assembled crostini for 2-3 minutes until the cheese melts and is slightly golden.
Garnish and Serve: Garnish with fresh thyme or parsley and serve.
Mediterranean Ham and Artichoke Crostini
Prep & Toast the Baguette: Preheat your oven to 375F (190C). Brush baguette slices with olive oil, and toast for 8-10 minutes until golden. Let cool.
Mix the Topping: Combine cream cheese, artichoke hearts, sun-dried tomatoes, and roasted red peppers in a bowl. Season with salt, pepper, and optional red pepper flakes.
Assemble: Spread the cream cheese mixture onto each crostini. Top with ham and garnish with basil or parsley.
Serve: Arrange on a serving platter and enjoy.
“Cook the leeks and mushrooms until their moisture has fully cooked off, or the topping turns the toast soggy. Leeks hide grit between their layers, so slice and rinse them well before they go in the pan.”
