Cheesy Mushroom and Leek Crostinis

http:cakebatterandbowl.com

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.