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Goat cheese and leek confit crostini

The other day I made a leek confit and had actually just been thinking I’d spread it on a piece of bread… But after spending an hour in front of the stove while the leeks cooked down, I wanted to do something a bit fancier with the confit. We already had goat cheese in the refrigerator, half a baguette, and olive oil, so immediately I thought crostini.


Slices of day old baguette
Olive oil
Leek confit
Goat cheese


1. Slice baguette and brush one side lightly with olive oil.

2. Place baguettes on a cookie sheet and in the top rack of an oven set to broil. Watch closely, and remove as soon as the surface becomes crunchy and toasted.

3. Spread about a Tbsp of leek confit on top of warm toast.

4. Top with crumbles of goat cheese, and season with salt and pepper as necessary.

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