Open-Faced Baguette With Mushroom And Leek Served With Avocado And Red Pepper Aioli.

• For the Open-Faced Baguette:
• 1 tablespoon extra-virgin olive oil
• 1/2 small onion, coarsely chopped
• 1/2 pound Cremini mushrooms sliced
• Salt and freshly ground black pepper
• 2 small leeks, cleaned, trimmed and chopped
• 2 teaspoons vinegar
• 2 tablespoons finely chopped parsley
• Avocado and Red Pepper Aioli.
• 2 large ripe, but steel firm Hass avocados
• 2 roasted red bell peppers
• 2 large garlic cloves diced
• 1/2 cup pure olive oil
• Juice of 2 limes
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 2 tablespoons finely chopped cilantro
• 2/3 cup Mascarpone Cheese

1. Heat 1/2 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add mushrooms and cook stirring about 10 minutes, season with salt and pepper. Let cool slightly.rnTransfer to a food processor and pulse 3-4 times until coarsely chopped.
2. Add remaining 1/2 tablespoon of oil to skillet and heat over high heat. Add leeks, season with salt and pepper and cook stirring until leeks are tender, 5to 6 minutes. rnAdd mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using.
3. Peel and cut avocados and roasted peppers in about 1/4- inch pieces, transfer to a food processor.rnAdd Mascarpone, garlic, cayenne pepper, 1 teaspoon lime juice and 1 tablespoon oil.
4. Process, to start the emulsion; then continue alternating 1 a teaspoon of lime juice and a few drops of oil at a time.rnrnRepeat until all of the lime juice and oil are incorporated and the Aioli thickens. Season with salt and pepper, mix-in cilantro and process briefly, just to combine. Transfer to a jar and chill.
5. To serve preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up, drizzle cut sides with a little olive oil.rnTransfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Let bread cool to room temperature. Divide the mushroom and leek mixture in half, spread baguette halves and spread to cover.
6. Top each half with a generous drizzle of the Avocado and Red Pepper Aioli.

extravirgin olive oil, onion, mushrooms, salt, leeks, vinegar, parsley, avocado, large ripe, red bell peppers, garlic, olive oil, limes, ubc, salt, cilantro, mascarpone cheese

Taken from food52.com/recipes/12139-open-faced-baguette-with-mushroom-and-leek-served-with-avocado-and-red-pepper-aioli (may not work)