Artichoke, Mushroom and Leek Crostini with Pesto

Ingredients

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Artichoke, Mushroom and Leek Crostini with Pesto
Recipe from The Kind Diet by Alicia SilverstoneOprah.com  |  January 21, 2010

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Recipe from The Kind Diet by Alicia Silverstone
These are so good, it's ridiculous! Sophisticated, fancy, and a complete and utter yum-fest, these crostini will blow you away. Even though the combination of toppings tastes best, each tastes great by itself. Serve them at your next party.Watch a cooking demonstration of this recipe



Servings: Serves 2
IngredientsArtichoke, Mushroom and Leek Crostini with Pesto
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



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Make This Recipe For Artichoke, Mushroom And Leek Crostini With Pesto From Alicia Silverstone's The Kind Diet.

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