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Leek Pesto Crostini with Roasted Mushrooms, Shaved Parmesan, and Micro-Greens

Author The Little Epicurean


  • 1 crusty baguette, preferably seeded
  • olive oil
  • leek pesto, recipe follows
  • roasted sliced mushrooms
  • shaved parmesan cheese
  • micro-greens

Leek Pesto:

  • 2 bunches leeks, greens, sliced
  • 1 garlic clove
  • 1/3 cup pine nuts, lightly toasted
  • 2/3 cup parmesan cheese, grated
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees F.  Slice baguette into 1/3” thick slices.  Place slices on a parchment lined baking sheet.  Lightly drizzle baguette slices with olive oil.  Bake for 5-8 minutes until slices are warm and crisp.

  2. Spread leek pesto onto warm baguette slice. Arrange sliced mushrooms over pesto, followed by shaved parmesan cheese, and top with micro-greens. Serve immediately

Leek Pesto:

  1. Fill a large saucepot with water and bring to a bowl.  Add cleaned, sliced leek green. Cook for 5 minutes until leeks are soft and tender.  Drain and set aside.

  2. In the food processor, pulse the garlic. Add toasted pine nuts and pulse pulse until combined. Add parmesan cheese, lemon juice, and salt and pepper. Pulse until combined. Slowly add olive oil while the food processor is in motion. Continue to mix until pesto is smooth and homogenous.

Recipe Notes

*I bought my micro greens from Trader Joe’s.  They sell a small package of mixed micro greens that consist of a mix of broccoli, purple kohlrabi, kale, mizuna, red mustard, and red cabbage.  They are great to toss into salads, sandwiches, and soups.