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
- 3 tbsp olive oil
- 2 tsp balsamic vinegar
- 2 tbsp mirin
- 2 tsp shoyu
- 1pinch of salt
- 3-4 thinly sliced garlic cloves
- 2 cup thinly sliced leek
- 2 cup sliced button mushrooms
- 1 can whole water-packed artichoke hearts drained
- 1 tbsp olive oil
- 1 tsp umeboshi vinegar
- 1 cup fresh basil leaves
- 0.75 cup raw pine nuts
- 0.25 cup lemon juice
- 2 tbsp umeboshi vinegar
- 0.25 cup olive oil
- 4-6 thick slices whole grain baguette
- Finely chopped flat leaf parsley.
- Preheat the oven to 400 degrees
- Combine the oil - vinegar - mirin - shoyu and 2 pinches of salt in a skillet over medium heat.
- Add the garlic - leek - 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 and mound the leek mixture generously on top and finish with a dollop of pesto and sprinkle of parsley.