Artichoke, Mushroom, and Leek Crostini with Pesto

(from kintyre’s recipe box)

Source: the kind diet, Tatiana

Serves 2 people

Categories: appetizer, not tried


  • 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


  1. Preheat the oven to 400 degrees.

  2. Line a baking sheet with parchment.

  3. Combine the oil, vinegar, mirin, shoyu and 2 pinches of salt in a skillet over medium heat.

  4. Add the garlic, leek, and mushrooms.

  5. Cover the pan and when you hear sizzling, gently shake the skillet, holding the lid in place.

  6. Reduce the heat to low and braise until the leek is quite tender and deeply browned, 5 to 10 minutes.

  7. Remove the lid and allow any remaining liquid to cook off.

  8. Remove from heat and stir gently to combine.

  9. Blend the artichoke hears, olive oil, and umeboshi vinegar, in a food processor until smooth.

  10. Remove from the food processor and set aside.

  11. Blend the basil, pine nuts, lemon juice, umeboshi vinegar, and oil in the food processor until smooth.

  12. Adjust seasonings to taste.

  13. Brush the bread lightly with oil on both sides.

  14. Arrange the bread on a baking sheet and sprinkle lightly with salt.

  15. Bake until the bread is lightly browned and crispy at the edges.

  16. 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.

  17. Serve

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