Artichoke, Mushroom, and Leek Crostini with Pesto
Laura Linney and I cooked up some of my favorite recipes from The Kind Diet the other day for The Oprah Show. Of course I had to make this crostini dish! It’s ridiculously good… Great to serve at your next party, or just to make for a nice dinner at home! The best part is that you can use the leftover pesto and artichoke spread for sandwiches and other meals long after the crostini have been eaten! I urge you to make these… And then let me know how much you love them!
You can watch the video of Laura and I making these crostini HERE.
15 min cook | 2 servings | 15 min prep
- Sugar Free
- olive oil 3 tbsp
- balsamic vinegar 2 tsp
- mirin 2 tbsp
- shoyu 2 tsp
- pinch of salt 1 na
- garlic cloves
- thinly sliced 3 na
- thinly sliced leek 2 cup
- sliced button mushrooms 2 cup
- can whole
- water-packed artichoke hearts
- drained 1 na
- olive oil 1 tbsp
- umeboshi vinegar 1 tsp
- fresh basil leaves 1 cup
- raw pine nuts 0.75 cup
- lemon juice 0.25 cup
- umeboshi vinegar 2 tbsp
- olive oil 0.25 cup
- slices whole grain baguette 5 na
- Finely chopped flat leaf parsley 0.5 cup
- Preheat the oven to 400 degrees
- Combine the oil
- shoyu and 2 pinches of salt in a skillet over medium heat
- Add the garlic
- and mushrooms.
- Cover the pan and when you hear sizzling
- gently shake the skillet
- holding the lid in place.
- Reduce the heat to low and braise until the leek is quite tender and deeply browned (5-10 minutes).
- Remove the lid and allow any remaining liquid to cook off.
- Remove from heat and stir gently to combine.
- Blend the artichoke hearts
- olive oil
- and umeboshi vinegar in a food processor until smooth.
- Remove from the food processor and set aside.
- Blend the basil
- pine nuts
- lemon juice
- umeboshi vinegar
- and oil in the food processor until smooth.
- Adjust seasonings to taste.
- Brush the bread lightly with oil on both sides.
- Arrange the bread on a baking sheet and sprinkle lightly with salt.
- Bake until the bread is lightly browned and crispy at the edges.
- Spread the artichoke mixture on the bread
- mound the leek mixture generously on top
- and finish with a dollop of p