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Salty Kalamata olives and prosciutto add a hit of flavor to the sautéed mushrooms and leeks that top these toasts. Gooey mozzarella holds it all together.

EatingWell Magazine, April 2022


Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high. Brush bread with 1 tablespoon 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.)

  • Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms in an even layer. Cook, without stirring, for 4 minutes. Add leek, pepper and salt and cook, stirring occasionally, until the mushrooms are golden brown and the leek is tender, 4 to 5 minutes more.

  • 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.

Nutrition Facts

1 toast
358 calories; protein 16g; carbohydrates 33g; dietary fiber 6g; sugars 6g; fat 19g; saturated fat 4g; mono fat 11g; poly fat 3g; cholesterol 16mg; vitamin a iu 762IU; vitamin c 7mg; vitamin d iu 10IU; vitamin e iu 3IU; folate 79mg; vitamin k 37mg; sodium 659mg; iron 3mg; magnesium 65mg; potassium 472mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 5mg.