Artichoke, Mushroom And Leek Crostini With Pesto Recipe

Name: Artichoke, Mushroom And Leek Crostini With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. olive oil; 2 tsp. balsamic vinegar; 2 Tbsp. mirin; 2 tsp. shoyu; Salt; 3 to 4 cloves garlic , thinly sliced; 2 cups thinly sliced leeks; 2 cups sliced button mushrooms; Artichoke Spread:; 1 can water-packed artichoke hearts , drained; 2 Tbsp. olive oil; 1/2 to 1 tsp. umeboshi vinegar; Pesto:; 1 cup fresh basil leaves; 3/4 cup raw pine nuts; 1/4 cup lemon juice; 1 to 2 Tbsp. umeboshi vinegar; 1/4 cup olive oil; 4 to 6 slices thick whole grain baguette; Finely chopped flat-leaf parsley

Servings: persons

3 Tbsp. olive oil
2 tsp. balsamic vinegar
2 Tbsp. mirin
2 tsp. shoyu
Salt
3 to 4 cloves garlic , thinly sliced
2 cups thinly sliced leeks
2 cups sliced button mushrooms
Artichoke Spread:
1 can water-packed artichoke hearts , drained
2 Tbsp. olive oil
1/2 to 1 tsp. umeboshi vinegar
Pesto:
1 cup fresh basil leaves
3/4 cup raw pine nuts
1/4 cup lemon juice
1 to 2 Tbsp. umeboshi vinegar
1/4 cup olive oil
4 to 6 slices thick whole grain baguette
Finely chopped flat-leaf parsley

1
Preheat the oven to 400u00b0F. Line a baking sheet with parchment.
2
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 to 10 minutes. Remove the lid and allow any remaining liquid to cook off. Remove from heat and stir gently to combine.
3
Blend the artichoke hearts, olive oil and umeboshi vinegar in a food processor until smooth. Remove from the food processor and set aside.
4
Blend the basil, pine nuts, lemon juice, umeboshi vinegar, and oil in the food processor until smooth. Adjust seasonings to taste.
5
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.
6
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. Serve.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 Tbsp. olive oil, 2 tsp. balsamic vinegar, 2 Tbsp. mirin, 2 tsp. shoyu, and more.

Yes, Artichoke, Mushroom And Leek Crostini With Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Mushroom And Leek Crostini With Pesto

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