Not Your Momma's Bruschetta

Ingredients

• 1 loaf artisan bread or baguette use your favorite!
• extra virgin olive oil
• 2 cloves garlic peeled, divided
• 1/2 cup leeks chopped
• 1 shallot diced
• 1 container herbed goat cheese
• prosciutto
• 1 head spinach washed, dried and chopped
• 1 portobello mushroom diced
• Ingredients for Balsamic Vinaigrette
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• pinch of salt and pinch of pepper
• 1/3 cup extra virgin olive oil

Instructions

1. 1
   Cut bread into 1/4 to 1/2 inch slices; drizzle both sides with olive oil. Bake in oven at 350 degrees for 3 minutes.
2. 2
   Dice 1 clove of garlic. While bread is baking, begin to sauté leeks, shallot and 1 diced clove of garlic in olive oil.
3. 3
   Once you remove the bread take the remaining clove of garlic and rub onto the bread. Next spread the bread with goat cheese and layer with a piece of prosciutto. Drizzle with a tiny bit of olive oil and return to oven for 3 minutes.
4. 4
   While bread is in oven, mix vinaigrette. Blend the balsamic, Dijon mustard, honey, salt and pepper together with a whisk. Slowly add in olive oil. Set aside.
5. 5
   In a sauté pan heat a little olive oil and sauté the leek, shallot and garlic until softened but not browned.
6. 6
   Add leek mixture to the spinach in a bowl. Add the portobello mushrooms to the sauté pan to warm.
7. 7
   Toss the spinach mixture with the vinagrette. Add this mixture to the top of the bruschetta.
8. 8
   Place spoonfuls on top of the bruschetta, add some mushroom pieces on top and enjoy!