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Cheesy Mushroom and Leek Crostinis
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Cheesy Mushroom and Leek Crostinis

We started our last day of our anniversary trip to Portland by indulging in a few sticky buns and croissants at the Standard Baking Company. Of course, we also filled up a bag with a few loaves of bread to bring home. The sourdough was excellent!

Then we headed off to Allagash Brewery for a tour and tasting, which was one of the highlights of our trip since Apolinaras has become quite the brewer. He’s made seven beers so far, and I’ve requested his next one be like Allagash White, which is a twist on a Belgian wheat beer with notes of coriander and orange peel. It was so refreshing and perfect to enjoy on a hot summer day.

We started with the tasting and enjoyed some generous samples of Allagash White, Black, Tripel, and Curieux. Then we headed in for the tour and got to see the whole facility. Apolinaras even managed to chat with a few of the brewers. Everyone was so friendly and knowledgeable and we left with a huge box filled with delicious brews!

On our way home to Boston, I realized that we hadn’t had any fried seafood, so I suggested we stop at Bob’s Clam Hut in Kittery, for what else, fried clams! We ended up splitting The Lillian platter, which also came with onion rings, fries, and slaw. It definitely hit the spot – the breading on the clams was light and you could really taste the freshness of the seafood. We had such a fabulous time on our anniversary trip and I’m already brainstorming about where we should go next year!

Anyway, I used one of the baguettes we purchased from Standard Baking to make these easy crostinis when we got home. I spread goat and pecorino romano cheese onto the toasted baguette slices and then topped them with leeks, mushrooms, and provolone cheese – so good!

Cheesy Mushroom and Leek Crostinis
Printable Recipe

Ingredients:
1 baguette, cut into 1/2 inch thick slices on a bias (I had 30 slices)
3 tablespoons olive oil
24 ounces fresh mushrooms, sliced
2 leeks, white and light green parts only, chopped
2 garlic cloves, minced
1/4 teaspoon salt
8 ounces goat cheese
1/3 cup milk
1/2 cup finely grated pecorino romano cheese
8 ounces sliced provolone cheese, cut to fit the size of the baguette slices

Directions:
Heat oven to 375˚F. Arrange the baguette slices in a single layer onto several large greased cookie sheets. Brush baguette slices with 2 tablespoons of the olive oil. Bake at 375˚F for 12 to 15 minutes or until light golden brown.

Meanwhile, heat 1/2 tablespoon olive oil over medium heat in a large nonstick skillet and sauté mushrooms for 5 minutes or until tender. Remove from pan and place in a large bowl. Remove any extra liquid from the skillet and add remaining 1/2 tablespoon olive oil. Add leeks and sauté for 5 minutes or until tender. Return mushrooms to the pan and add garlic and sauté one additional minute. Stir in salt.

Mix goat cheese, milk, and pecorino romano cheese in a small bowl until smooth. Spread goat cheese on toasted baguette slices and top evenly with mushroom mixture. Top each slice with a piece of provolone cheese and return to the 375˚F oven for 3 minutes or until cheese is melted. Makes 15 servings.

Nutrition: 263 calories, 11.9g fat, 1.1g fiber, 12.7g fiber per serving
Cost: $0.97 per serving

26 Responses to Cheesy Mushroom and Leek Crostinis

  1. Sounds like such an amazing trip!! Now that Zach and I are officially married and will have real wedding anniversaries, :-) we want to start taking trips for our anniversaries too – any suggestions for our first anniversary? :-)

    I’m super impressed that Apolinaras brews his own beer! It’s definitely the next level of beer appreciation that we’d like to venture into, although doing research recently I confess I’m a little intimidated!

    Gorgeous, gorgeous crostinis… Mmmmm… I’m in love with all things involving leeks! :-)

  2. YUM! Sourdough is my fav! And Josh and I love touring breweries and sampling the various beers. Its amazing how good they taste when they are that fresh. What a fantastic trip

  3. What a great day! I need to hunt down that beer now!

    And the little almost pizzas are fabulous sounding. Leeks are becoming a new favorite of mine. WIll be hanging on to this one

    Dave

  4. If you find yourself in Kittery again, I love Robert’s… right across the street from Bob’s Clam Hut. They have the best mussels… in a cream sauce with sausage and fennel.

  5. What a fun trip! BRian and I LOVE Portland and he is also a home-brewer so of course we’ve been to Allagash as well haha! I am obsessed with Standard Baking…best ham and cheese croissant I’ve ever eaten!
    Your recipe sounds delicious, pefect for a party!

  6. I’ve never had fried clams before! They should serve that in a hoagie! Glad you had fun…

    And I love that you used three diff cheeses in a crostini. Genius!

  7. Sounds like a really fun trip–and the crostinis are a perfect evening treat when you don’t feel like cooking up a storm but want something delicious!

  8. I loved reading about your amazing anniversary trip and seeing all the great pictures! I love that you two take the time to plan trips for your anniversary. It makes it so special :)

  9. Thanks everyone!

    Astra – Since you’re in Ohio now, I’d suggest heading up to Mackinac Island and staying at the Grand Hotel, it’s one of our favorites!

    Megan – Thanks for the suggestion!

    Emily – I know – it’s the longest it’s ever been my whole life! I’m enjoying it though :)

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