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.
