Brie, Mushroom and Leek Crostini
Earthy mushrooms, savory leeks, and creamy brie blend harmoniously in these melt-in-your-mouth crostini
- 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
- 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.
- If the brie is longer than the baguette slices, trim to fit.
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