Dana Treat – Treat Yourself

Loving Leeks

Posted April 19, 2010

Crostini with Goat Cheese and Leek Confit
Inspired by Orangette
Makes 8 Crostini

¼ stick unsalted butter
4 large leeks, white and very pale green part only, cut in half lengthwise and then sliced into ¼-inch thick slices
1 tbsp. chopped fresh thyme leaves
2 tbsp. water
½ tsp. salt
8 thin slices French bread, cut on a diagonal
Olive oil
2-3 oz. fresh goat cheese, such as Montrachet
Fresh chives, for garnish (optional)

For the Leek Confit:
Melt the butter in a large skillet over medium-low heat.  Add the leeks along with the salt and stir to coat.  Add the thyme and cook until starting to soften, about 4 minutes.  Add the water and reduce heat to low.  Cover the skillet and cook, stirring occasionally, until the leeks are meltingly tender, about 25 minutes.  If there is still liquid in the skillet, remove the top and allow it to cook off.  Remove from heat and set aside.

To Finish the Dish:
Place the bread slices on a baking sheet and drizzle lightly with olive oil.  Place in a 350ºF oven for 10-12 minutes, or until crisp around the edges but still a little soft in the middle.  Spread each toast with a bit of goat cheese and then top with the leek confit.  Garnish with chives if desired.

(You will have leftover confit, but I think I have made it clear that is not a bad thing.  Cover it and it will keep in the refrigerator for up to 5 days.)

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