Cheesy Mushroom, Leek & Prosciutto Toasts

Ingredients:

4 slices multigrain country bread (8 ounces total)

3 tablespoons extra-virgin olive oil, divided

½ clove garlic

4 cups sliced mixed mushrooms (10 ounces)

1 medium leek, rinsed well, patted dry and thinly sliced (1½ cups)

⅛ teaspoon ground pepper

Pinch of salt

44 cup bitted kalamata olives, coarsely chopped 

3 thin slices prosciutto (1 ounce), halved and quartered

2 ounces thinly sliced fresh mozzarella cheese, torn

4 teaspoons chopped fresh parsley

Directions:

1. Position rack in upper third of oven; preheat broiler to high. Brush bread with 1 table: spoon oil. Broil until golden and crispy on one side, about 2 minutes. When cool enough to handle, rub the toasted side with the cut side of the garlic, (Discard leftover garlic.)

2. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms in an even laver. Cook, without stiring, for 7 min-utes. Add leek, pepper and salt and cook, stiring occasionally, until the mushrooms are golden brown and the leek is tender, 8-10 minutes more.

3. Divide the mushroom mixture, olives, prosciutto and mozzarella over the toasted sides of the bread. Broil until the cheese is melted, about 2 minutes. Sprinkle with parsley.

Recipe sources from Eating Well magazine