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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

Diet Categories:
  • Vegan
Ingredient Restrictions:
  • 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


  1. Preheat the oven to 400 degrees
  2. Combine the oil
  3. vinegar
  4. mirin
  5. shoyu and 2 pinches of salt in a skillet over medium heat
  6. Add the garlic
  7. leek
  8. and mushrooms.
  9. Cover the pan and when you hear sizzling
  10. gently shake the skillet
  11. holding the lid in place.
  12. Reduce the heat to low and braise until the leek is quite tender and deeply browned (5-10 minutes).
  13. Remove the lid and allow any remaining liquid to cook off.
  14. Remove from heat and stir gently to combine.
  15. Blend the artichoke hearts
  16. olive oil
  17. and umeboshi vinegar in a food processor until smooth.
  18. Remove from the food processor and set aside.
  19. Blend the basil
  20. pine nuts
  21. lemon juice
  22. umeboshi vinegar
  23. and oil in the food processor until smooth.
  24. Adjust seasonings to taste.
  25. Brush the bread lightly with oil on both sides.
  26. Arrange the bread on a baking sheet and sprinkle lightly with salt.
  27. Bake until the bread is lightly browned and crispy at the edges.
  28. Spread the artichoke mixture on the bread
  29. mound the leek mixture generously on top
  30. and finish with a dollop of p