© 2013 mathewguiver

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.

Ingredients:

Slices of day old baguette
Olive oil
Leek confit
Goat cheese
Salt
Pepper

Directions:

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.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>