Thursday, April 12, 2012

Leek Confit Crostini

One of my favorite things to make is appetizers. A Crostini seems to be one of my “go to” appetizers. Perhaps because of the infinite possibilities of toppings, easy to eat and simply delicious, these little delights make it on my appetizer menu quite often.

Several weeks we attended a fun wine release party. Our friends have been making wine at Crush Pad for the last several years. Crushpad is a state of the art winery where you are the wine maker. You determine the level of involvement and Crushpad will do the rest. How cool is that? Hubby and I have this on our list to do – just need to find another couple or two that are interested, to have the affordable factor.

Our friends are actually on their third release. Each year, the wine gets better and better. With their last release, “Aged to Perfection”, it was a blend of Cabernet Sauvignon, Merlot, Verdot and I believe Cabernet Franc. Check out their fan page to learn more about their adventures.

I am always very flattered when we go to their release parties, since Krista will often make some recipes from my blog. This last party was no exception. She made Crostini with Chevre Cheese and Zinfandel Onion Jam along with Brown Butter Nuts with Rosemary and Thyme. While gabbing with several of the girls, we quickly learned that we were all obsessed with Pinterest and could not stop talking about it. I think the boys were feeling overwhelmed by the Pinterest chatter. Fun times!

I first tasted leek confit at our Valentine’s cookie party from Stephanie at The Baking Barrister and fell in love with it. It has been on my list to make and finally made it last weekend and thought it would go great with either a wonderful Sauvignon Blanc or earthy Cabernet Sauvignon. Perhaps this might be on the menu for the next wine release? { Smile. Wink. }

Leek Confit

Recipe from Bon Appetit

Makes 2 Cups

1/4 cup (1/2 stick) unsalted butter
4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons water
1/2 teaspoon salt

Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm. DO AHEAD: Can be made 1 week ahead. Keep chilled. Rewarm before using.


Preheat 350 oven

Slice thin slices about ¼ or 1/3 inch thick (desired amount)
Brush with Olive oil and sprinkle a bit of salt on each one
Place onto a baking sheet and cook for 5 minutes then flip and cook for 5 more minutes
Let cool
Spread each one with goat cheese and top with a teaspoon of leek confit


  1. We have leeks from our CSA box -- this is perfect!!

  2. I saw your leek confit on Pinterest this morning and remember how good this was at the Valentine's party! I pinned it and will be saving it to try for a special party, thanks for sharing this Lisa. The photos are stunning;-)

  3. This is such a nice, springy appetizer! The leeks and goat cheese sound like a great combination. And, these would be perfect for a wine party!

  4. I'm still sorry I missed that cookie party but I'm glad to see one of the treats you enjoyed here. You are definitely the queen of appetizers and this is just as much of a winner as the others you share with us. Love this.

    BTW, is that a Weck jar I see? Love it!


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