Instructions

1. Pre-heat your broiler.
2. Heat a few glugs of olive oil in a saucepan over medium heat. Add the leeks, stirring to coat, and cook for about 5 minutes.Add the pears, the white wine, and salt and pepper to taste. Let simmer about 5 minutes then reduce the heat to low.
3. In a second pan, heat another glug of olive oil. Add the mushrooms, onion, thyme, and chili, seasoning with salt and pepper. Stir well to combine. Allow to cook down for about 8 minutes. Toss in a glug or two of balsamic vinegar, stir, and continue cooking a further 1-2 minutes.
4. Remove from the heat. Add the parsley.
5. As your mushrooms cook, throw the sliced bread onto a baking sheet and under the broiler. Watch it - it'll burn quickly! Toast so the edges get nice and crispy - now you have crostinis! Remove from the heat and rub with the smashed garlic. Hello flavour!
6. Smear the goat cheese on the crostinis, and pile with the leek mixture, followed by that of the mushrooms. Season lightly with a little salt.