Two things I love:
Goat Cheese & Leeks...
Which made this Crostini completely divine.
Goat Cheese & Leek Crostini
Adapted from Smitten Kitchen
3 leeks, cut lengthwise and white and pale green parts sliced 1/4-inch thick
2 tbsp butter
olive oil
kosher salt
freshly ground black pepper
6 slices of baguette
2 ounces goat cheese crumbled
1. Heat a large skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally.
2. While leeks cook, brush bread slices with olive oil. Run under broiler until lightly toasted.
3. Once leeks are done cooking, spread the goat cheese on top of the toast and sprinkle with caramelized leeks.
Adapted from Smitten Kitchen
3 leeks, cut lengthwise and white and pale green parts sliced 1/4-inch thick
2 tbsp butter
olive oil
kosher salt
freshly ground black pepper
6 slices of baguette
2 ounces goat cheese crumbled
1. Heat a large skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally.
2. While leeks cook, brush bread slices with olive oil. Run under broiler until lightly toasted.
3. Once leeks are done cooking, spread the goat cheese on top of the toast and sprinkle with caramelized leeks.
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