Artichoke, Mushroom and Leek Crostini with Pesto

First Layer: Artichoke Cream

• 2 Tablespoons olive oil
• 2 teaspoons white wine vinegar
• 1 can water-packed artichoke hearts, drained

Second Layer: Truffle Mushrooms

• 2 thinly sliced leeks (white part only)
• 2 cups sliced baby bella mushrooms
• 2 Tablespoons olive oil
• 1 Tablespoons truffle oil
• ¼ teaspoon thyme
• ¼ teaspoon marjoram
• Season with salt

Third Layer: Pesto Sauce

• 2 cups basil
• 3 cloves of garlic
• ½ teaspoon salt
• ¼ cup pine nuts

One baguette, sliced

Directions

1. For the first layer: Blend the artichoke hearts, olive oil and vinegar in a food processor until smooth.
2. For the second layer: Heat olive oil in pan over medium heat. Sauté the leeks and mushrooms. Sprinkle thyme, marjoram and salt into the mixture. Sauté until the mushrooms are soft and the flavors have melded. Add in a dash or two of truffle oil on top.
3. For the third layer: Blend basil, garlic, salt and pine nuts in a food processor blend to create the pesto.
4. Slice and toast baguette.
5. To assemble, spread the artichoke cream on the toasted slice of bread, generously pile on the truffle mushrooms and finish with a dollop of pesto.