Leek Green, Wild Mushroom, and Goat Cheese Crostini

Learn how to minimize food waste in the kitchen from Linda Ly, author of The No-Waste Vegetable Cookbook as part of our Read and Go Green campaign celebrating the 50th anniversary of Earth Day. Find books about the planet, going green, and saving the environment on our landing pages. Receive 30% off + free shipping with offer code EARTHDAY on select kids books at https://quartokno.ws/Kids and Adult titles at https://quartokno.ws/Adult. Active now through April 30th, 2020.

Whether you’re excited to make the most of the farmer’s market or use every bit of your garden’s bounty, The No-Waste Vegetable Cookbook is the book that keeps the food on your table and out of the trash can (or compost bin)! To get you started, try this delicious recipe from the book!

Leek Green, Wild Mushroom, and Goat Cheese Crostini

Makes 8 to 10 servings

1 baguette (12 inches, or 30 cm), sliced ¼ inch (6 mm) thick on the diagonal

3 tablespoons (45 ml) olive oil, divided

2 garlic cloves, minced

2 cups (178 g) finely chopped leeks (dark green leaves only, see Preparation Tip below)

½ pound (225 g) mixed wild mushrooms, finely chopped

½ teaspoon salt

1/8 teaspoon ground black pepper

1/3 cup (80 ml) dry white wine

¼ cup (15 g) chopped fresh parsley

4 ounces (115 g) creamy goat cheese (chèvre)

Most recipes tell you to use the white parts of the leeks and to discard the green parts, and over time, this has led people to believe the green parts are inedible. Their leathery appearance suggests they might be tough and fibrous, but underneath the sometimes dirty leaves and wilted ends are the tender tops I consider a high point of leeks, literally and figuratively.

A simple sauté with wild mushrooms and a simmer in white wine brings out the characteristic sweetness of leeks, turning them soft and fragrant. Pair them with pungent goat cheese on a toasted baguette, and you’ve got yourself a party-worthy crowd-pleasing appetizer.

Preheat the oven to 375°F (190°C, or gas mark 5). Spread the baguette slices across a large, rimmed baking sheet in a single layer and drizzle 2 tablespoons (28 ml) 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 tablespoon (15 ml) 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 goat cheese on a slice of toasted baguette and top with the leeks and mushrooms. Serve warm or at room temperature.

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