Leeky Pear Mushroom Toasts

What time does your body naturally wake up in the morning? Are you an early riser or a late dozer? Do you nap? When do you do your best thinking? Are you usually holding a cup of coffee while you’re getting shit done? Tea? Wine? Not that wine in the morning is a bad thing. Wine is never a bad thing. Wine is always a good thing. Always.


The reason I ask is that on Saturday morning I slept until 11:30am. I’m not bragging. I’m a pretty get-up-and-get-em kinda girl and I rarely sleep later than 8am. For some reason though, I felt so tired and unmotivated that I actually slept until 11:30am this weekend. By the time I got up the day was half gone and I hadn’t done a thing.


For some people this makes for a great day off. For an obsessively-compulsive, productive A-type personality like me, it was torture. I spent the rest of the day trying to make up for the 3 hours I missed earlier. Blogging. Blog commenting. Job hunting. Eating. Carmen Electra-ing. Cleaning. Showering. Organizing. Grocery shopping. And then… I needed another nap. Aye. Apparently my body is telling me I need my beauty sleep. Fair enough, body. Fair. Enough.


One dish that I made for our second annual New Years Eve feast that will not make you want a nap – that is unless you want to chow it and then go to sleep and re-live the savory experience in your most lusciously delicious dreams – is leeky pear & mushroom toasts. These little babies were inspired by Happy Yolks, the recipe slightly adjusted to include ingredients that I had access to. They were hearty, warm, not too heavy, and really a joy to eat.

Leeky Pear & Mushroom Toasts


  • 1 Baguette cut into 1" slices at an angle.
  • 4 C Sliced Leeks whites and just a touch of green.
  • 1 Lb. Fresh Wild Mushrooms roughly chopped.
  • 1 D'Anjou Pear diced with skins on.
  • 1 Small Cipollini Onion minced.
  • 1 Bird's Eye Chili thinly sliced.
  • 2 Garlic Cloves peeled and smashed.
  • A Couple Sprigs of Fresh Thyme stemmed & chopped.
  • Small Handful of Fresh Flat-Leaf Italian Parsley roughly chopped.
  • 1/4 C Dry White Wine.
  • Goat Cheese to spread.
  • Extra Virgin Olive Oil.
  • Good Quality Balsamic Vinegar.
  • Kosher Salt & Fresh Cracked Black Pepper.


  • Pre-heat your broiler.
  • Heat a few glugs of olive oil in a saucepan over medium heat. Add the leeks, stirring to coat, and cook for about 5 minutes.Add the pears, the white wine, and salt and pepper to taste. Let simmer about 5 minutes then reduce the heat to low.
  • In a second pan, heat another glug of olive oil. Add the mushrooms, onion, thyme, and chili, seasoning with salt and pepper. Stir well to combine. Allow to cook down for about 8 minutes. Toss in a glug or two of balsamic vinegar, stir, and continue cooking a further 1-2 minutes.
  • Remove from the heat. Add the parsley.
  • As your mushrooms cook, throw the sliced bread onto a baking sheet and under the broiler. Watch it - it'll burn quickly! Toast so the edges get nice and crispy - now you have crostinis! Remove from the heat and rub with the smashed garlic. Hello flavour!
  • Smear the goat cheese on the crostinis, and pile with the leek mixture, followed by that of the mushrooms. Season lightly with a little salt.
Tried this recipe?Let us know how it was!



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