Goat cheese and leek bruschetta
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.
- 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
Pre-heat oven to 350F.
Slice leek into half-rings using all white and light green parts.
Heat butter in a small frying pan over medium-low heat. Sauté leek until soft and just beginning to brown, about 6 minutes.
Add thyme and stir 30 seconds more.
Remove from heat and mix in goat cheese.
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.
Bake 5 minutes.