Caramelized leek and seared mushroom toast from Vegetable Kingdom: The Abundant World of Vegan Recipes (page 57) by Bryant Terry

  • leeks
  • wild mushrooms
  • tarragon
  • thyme
  • pine nuts
  • wholegrain mustard
  • sourdough bread
  • white pepper
  • sea salt flakes
  • fine sea salt
  • dark agave nectar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rustic bread of your choice for sourdough bread.

  • potatooryam on November 24, 2020

    When I made this for the second time my husband said it was his favorite thing that I had made all year. The pine nut/mustard spread is so good I keep the leftovers in the fridge just to put on crackers for a snack. If pine nuts weren't so expensive we would be eating this once a week.

  • Barb_N on July 04, 2020

    I made this a second time with sunflower seeds instead of pine nuts- less rich but I needed to add more oil. I found tarragon for garnish this time. I see this on repeat when we are able to have guests again, post Covid.

  • Dcampos on June 09, 2020

    I loved the taste of the pine nut/mustard paste, the earthy mushrooms and the pop of tarragon. This will be repeated.

  • Barb_N on March 02, 2020

    I subbed thyme for tarragon as the grocery store shelves were empty. Ignoring the vegan slant of the recipe, I served with chicken thighs (me) and rabbit loin (my SO). Quite a tasty crostini. The pine nut paste is very rich (and $$$) and buttery- next time I might try sunflower seeds.

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