Who doesn’t love toast?! If you are looking for a savory, restaurant-quality mid-day meal, give this toast with mushrooms and leeks a try. Leeks have a sweeter, more mild flavor than green onion and smell amazing when they are braising on the stovetop. This toast is a delicious way to eat vegetables for brunch . I tend to make this recipe when leeks arrive in our farm box, but you can find leeks at most markets almost year-round. Be sure to use a super fresh, rustic loaf of bread for this recipe.
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 390
1 serving (275g)
- 1 loaf rustic bread, use 4 thick cut slices (2 oz per slice)
- 10 oz crimini mushrooms or other varieties
- 2 large leeks
- ¼ cup white cooking wine
- ¼ cup water
- 2 tbsp unsalted butter
- 1 cup part-skim ricotta cheese
- ¼ cup light cream cheese
- 2 tbsp fresh herbs, finely chopped
- Extra virgin olive oil
- Salt and pepper
Wash leeks very well, rinsing any remaining dirt. Using a knife, remove the tops green leave from leeks, then slice in half lengthwise being sure to keep the layers together.
Heat 1 tablespoon of olive oil on a large pan over medium heat. Place leeks in one layer into the pan, sauté for about 5 minutes per side until lightly browned. Then, pour wine into the pan, followed by water. Braise leeks for about 20 minutes, until very soft and tender. Season with salt and pepper.
While leeks are cooking. Heat butter in a large pan over medium to medium high heat. Add the mushrooms to the pan. Season with a pinch of salt and about 1/8 teaspoon black pepper. Continuously stir mushrooms to avoid burning.
In a small bowl combine ricotta, cream cheese and herbs. The ricotta sauce can be mixed in a blended to make it extra creamy.
To assemble toast: Toast bread. Cover each slice of toast with about 2 tablespoons ricotta spread. Place 1 leek half on each toast and top with mushrooms.
Make Ahead Tips
Leeks, mushrooms and ricotta spread can be made 1-2 days in advance and the toast can be assembled at the time of eating.