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Artichoke, Mushroom, and Leek Crostini with Pesto

'Tis the season for basil! Yum!! 🌿🤤 This is one of my favorite recipes from my book The Kind Diet... I can't believe I haven't made a video for this yet. My artichoke, mushroom, and leeks crostini dish is perfect to serve at your next party... or for a nice dinner at home! Did I mention kids will love it too? (And ask for seconds) Check out the video and then make it at home. I want to know what you think!! Order my book #TheKindDiet here: https://thekindlife.com/books/ INGREDIENTS 3 tbsp olive oil 2 tsp balsamic vinegar 2 tbsp mirin 2 tsp shoyu 1 pinch of salt 3-4 thinly sliced garlic cloves 2 cup thinly sliced leek 2 cup sliced button mushrooms 1 can whole water-packed artichoke hearts drained 1 tbsp olive oil 1 tsp umeboshi vinegar 1 cup fresh basil leaves 0.75 cup raw pine nuts 0.25 cup lemon juice 2 tbsp umeboshi vinegar 0.25 cup olive oil 4-6 thick slices whole grain baguette Finely chopped flat leaf parsley DIRECTIONS Preheat the oven to 400 degrees,Combine the oil – vinegar – mirin – shoyu and 2 pinches of salt in a skillet over medium heat. Add the garlic – leek – and mushrooms. Cover the pan and when you hear sizzling gently shake the skillet- holding the lid in place. Reduce the heat to low and braise until the leek is quite tender and deeply browned (5-10 minutes)., Remove the lid and allow any remaining liquid to cook off. Remove from heat and stir gently to combine. Blend the artichoke hearts – olive oil- and umeboshi vinegar in a food processor until smooth., Remove from the food processor and set aside. Blend the basil – pine nuts – lemon juice – umeboshi vinegar- and oil in the food processor until smooth. Adjust seasonings to taste. Brush the bread lightly with oil on both sides. Arrange the bread on a baking sheet and sprinkle lightly with salt. Bake until the bread is lightly browned and crispy at the edges. Spread the artichoke mixture on the bread and mound the leek mixture generously on top and finish with a dollop of pesto and sprinkle of parsley. Serve! #TheKindLife #TheKindDiet #Vegan #Pesto