LEEK: Goat cheese and leek bruschetta

Goat cheese and leek bruschetta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
This recipe is modelled on bruschetta I was served at a wine-tasting to accompany sauvignon blanc. I understand the pairing—-- it's herbal, green, and creamy-tasting all at once.
Course: Appetizer
Cuisine: American
Servings: 4
  • 1 leek
  • 1/2 stale baguette sliced into thin rounds
  • 1 t butter
  • 1/2 cup mild soft goat cheese
  • 1/2 t thyme
  • olive oil
  1. Pre-heat oven to 350F.
  2. Slice leek into half-rings using all white and light green parts.
  3. Heat butter in a small frying pan over medium-low heat. Sauté leek until soft and just beginning to brown, about 6 minutes.
  4. Add thyme and stir 30 seconds more.
  5. Remove from heat and mix in goat cheese.
  6. Lay baguette slices on a baking sheet so they are not touching. Brush with olive oil. Top each with about 1 T of the leek-goat cheese mixture.
  7. Bake 5 minutes.
  8. Serve warm.

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