Morel Crostini

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

1. MAKE THE TOAST: Preheat oven to 350u0b0 F. Place sliced bread on a baking sheet. Brush each piece with olive oil. Bake until bread is lightly toasted, 10 to 15 minutes. Arrange toast on a serving tray.
2. SAUTE THE MORELS: In a large skillet, melt butter over medium-high heat. Add morels and saute 2 to 3 minutes. Add thyme and season with salt and pepper. Saute until morels are tender, about 3 minutes.
3. SEASON: Add leeks to mushrooms and saute until soft, 3 to 4 minutes more. Stir in the lemon juice and parsley. Season to taste with salt and pepper.
4. 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.

fresh baguette, extravirgin olive oil, butter, fresh morels, thyme, salt, leeks, lemon juice, italian flatleaf, goat cheese

Taken from food52.com/recipes/11097-morel-crostini (may not work)