Brie, Mushroom and Leek Crostini
Earthy mushrooms, savory leeks, and creamy brie blend harmoniously in these melt-in-your-mouth crostini
Ingredients
- 2 tablespoons extra-virgin olive oil plus more as necessary
- 10 ounces mixed wild mushrooms such as shiitake, oyster, and chanterelle, roughly chopped
- 1 leek white and light green parts only, halved lengthwise and cut crosswise into ¼-inch-thick slices
- 3 cloves garlic minced
- 3 thyme sprigs stems removed and leaves roughly chopped
- Flaky sea salt to taste
- Freshly ground black pepper to taste
- ¼ large 24- to 28-inch baguette, cut on the diagonal into ½-inch-thick slices
- 8 ounces brie cut into ¼-inch slices, halved crosswise if long
Instructions
- Heat oil in a heavy-bottom skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden, about 8 minutes. Transfer to a plate. Add leek, garlic, and thyme to skillet, adding a little more oil if pan is dry. Cook, stirring occasionally, until leeks have browned around the edges and garlic has softened, 3 to 4 minutes. Return mushrooms to pan and heat until warmed through. Season with salt and pepper.
- Heat broiler. Place baguette slices on a rimmed baking sheet and broil, turning once, until golden, 15 to 30 seconds. Evenly divide mushroom mixture among baguette slices, then top with brie. Broil until cheese has just begun to melt, 30 to 60 seconds. Serve immediately.
Notes
If the brie is longer than the baguette slices, trim to fit.
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
