Artichoke, Mushroom, and Leek Crostini with Pesto
(from kintyre’s recipe box)
Source: the kind diet, Tatiana
Serves 2 peopleCategories: appetizer, not tried
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons mirin
- 2 tablespoons shoyu
- salt
- 3 to 4 garlic cloves, thinly sliced
- 2 cups thinly sliced leek
- 2 cups button mushrooms, sliced
- 1 can whole, water-packed artichoke hearts, drained
- 1 tablespoon olive oil
- 1/2 to 1 teaspoon umeboshi vinegar
- 1 cup fresh basil leaves
- 3/4 cup raw pine nuts
- 1/4 cup lemon juice
- 1 to 2 tablespoons umeboshi vinegar
- 1/4 cup olive oil
- 4 to 6 thick slices whole grain baguette
- finely chopped flat-leaf parsley
Directions
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Preheat the oven to 400 degrees.
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Line a baking sheet with parchment.
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Combine the oil, vinegar, mirin, shoyu and 2 pinches of salt in a skillet over medium heat.
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Add the garlic, leek, and mushrooms.
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Cover the pan and when you hear sizzling, gently shake the skillet, holding the lid in place.
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Reduce the heat to low and braise until the leek is quite tender and deeply browned, 5 to 10 minutes.
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Remove the lid and allow any remaining liquid to cook off.
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Remove from heat and stir gently to combine.
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Blend the artichoke hears, olive oil, and umeboshi vinegar, in a food processor until smooth.
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Remove from the food processor and set aside.
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Blend the basil, pine nuts, lemon juice, umeboshi vinegar, and oil in the food processor until smooth.
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Adjust seasonings to taste.
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Brush the bread lightly with oil on both sides.
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Arrange the bread on a baking sheet and sprinkle lightly with salt.
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Bake until the bread is lightly browned and crispy at the edges.
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Spread the artichoke mixture on the bread, mound the leek mixture generously on top, and finish with a dollop of pesto and a sprinkle of parsley.
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Serve