Morel crostini

Naturally, given my morel bounty, they needed to be part of the menu for Saturday's dinner party. I took this recipe from Food 52 for morel crostini. I've copied it below.

Serves 4-6

1 fresh baguette, sliced thin
extra virgin olive oil
3 tablespoons butter
6 ounces fresh morels, cleaned and sliced lengthwise
2 teaspoons fresh thyme leaves
3/4 cups leeks, sliced thin, white and pale green parts only
2 tablespoons Italian flat-leaf parsley
1 teaspoon fresh lemon juice
salt and freshly ground black pepper to taste
goat cheese, to taste

MAKE THE TOAST: Preheat oven to 350. Place sliced bread on a baking sheet. Brush each piece with olive oil. Bake until bread is lightly toasted, 10-15 minutes. Arrange toast on a serving tray.

SAUTE MORELS: In a large skillet, melt butter over MEDIUM HIGH heat. Add morels and saute 2-3 minutes. Add thyme and season with salt and pepper. Saute until morels are tender, about 3 minutes.

ADD LEEKS, LEMON JUICE, AND PARSLEY: Add leeks to mushrooms and saute until soft, 3-4 minutes more. Stir in the lemon juice and parsley. Season to taste with salt and pepper.

ASSEMBLE AND SERVE: Pour mixture into a serving bowl and then place the bowl on top of the serving tray with the toast. Place goat cheese on the tray. Let everyone assemble their own crostini: smear a bit of goat cheese on toast, then top with a spoonful of morels.

Notes: Goat cheese for the win. I made some with and some without the goat cheese, and the cheese ones were definitely best. A great appetizer; but you know, I'd eat a plate of these with a glass of wine and happily call it dinner.