Leek Green, Wild Mushroom, and Goat Cheese Crostini
Since we recently started selling our produce at the Route 1 Farmer's Market in Vandenberg Village on Sundays, we have gotten to know Wolfe Family Farms and had the pleasure of tasting their mushrooms. Wild mushrooms are SO MUCH better than store bought, like 100 times better...so much more flavor!
So cheers to them and here is a recipe that you can use if you happen to have a chance to pick up some of their mushrooms at the Route 1 Farmer's Market and have some of our chevre (bovre could be used to substitute) and leeks.
Ingredients:
1 (12-inch) baguette, sliced 1/4 inch thick on the diagonal
3 TBSP olive oil, divided
2 garlic cloves, minced
2 cups finely chopped leeks (dark green leaves only)*
1/2 lb mixed wild mushrooms, finely chopped
1/2 tsp salt
1/8 tsp ground black pepper
1/3 cup dry white wine
1/4 chopped fresh parsley
4 oz chevre (creamy goat cheese)
Directions:
Preheat the oven to 375 degrees. Spread the baguette slices across a large, rimmed baking sheet in a single layer, and drizzle 2 TBSP of oil over them. Bake until crispy and golden brown, 8 to 10 minutes.
Meanwhile, heat a large skillet over medium-high heat. Swirl in the remaining 1 TBSP of oil and add the garlic and leeks. Stir and cook until the leeks are tender, about 5 minutes.
Add the mushrooms, salt, and pepper, and cook until the mushrooms are soft and any juices have evaporated, 6 to 8 minutes. Pour in the wine and bring the mixture to a rapid boil for 1 minute, then reduce the heat and simmer until all of the liquid is absorbed. Turn off the heat and scatter parsley across the top.
To assemble the crostini, smear some chevre on a slice of toasted baguette and top with the leeks and mushrooms. Serve warm or at room temperature.
*Note about leek preparation: To use the leek tops, you should cut the green leaves off of the white stem and wash them separately. Since this part grows above ground, it gathers the most grit and should be scrubbed to get all the dirt out.
Recipe originally shared in "The CSA Cookbook" by Linda Ly.