I love these crostini, but that’s probably because I am obsessed with easy and elegant dishes for entertaining (way to alliterate, huh?)… not to mention a trio of three strong flavors that all play off each other perfectly: blue cheese, balsamic vinegar, and bacon. This appetizer only takes about 30 minutes to make. But, most of those 30 minutes, you don’t even need to fuss over anything.
I don’t often cook or eat appetizers at home. But, that trio I mentioned earlier is sure to persuade me to make these delicious bites again sometime very soon. I hope it persuades you too!
Blue Cheese and Balsamic Leek Crostini
Adapted from Smitten Kitchen
Makes 4 servings as an appetizer; 2 as an entrée
3 medium leeks, cut in half lengthwise and sliced into ¼ inch pieces crosswise
2 tbsp. butter
1 tbsp. olive oil
2 tbsp. balsamic vinegar
3 oz. blue cheese (I used an extra creamy Danish blue cheese)
12 1/2-inch thick baguette slices (that’s half of a regular sized baguette or a full demi baguette), or 6 slices larger bread (like sourdough)
2 oz. bacon, cooked and drained
Add cut leeks to a large bowl and fill with water. Swish the leeks around for a bit and make sure all are clean. Remove leeks from water (DO NOT DRAIN IN A COLANDER! All of the sand from the inside is on the bottom of the bowl… just pull out the leeks with your hands.) and place on a plate.
In a medium skillet over medium heat, melt butter and add olive oil. Add leeks (you do not need to dry them before this step) and season to taste with salt and pepper. Stir to coat leeks in butter. Reduce heat to low and cover. Cook for about 15 minutes, until softened.
Remove lid and add balsamic vinegar. Increase heat to medium low. Cook for 15 more minutes.
Meanwhile, toast bread until golden brown under a broiler. Spread hot bread with a small amount of blue cheese. Once leeks are done, top cheesy bread with a dollop of the leeks. Sprinkle with crispy bacon. Serve warm.