These confit leeks are slow cooked in grassy olive oil for two hours until spreadable and soft, making for the perfect crostini topper. The rich oniony flavor of the leeks is balanced by sweet and milky ricotta, which is spread on crisp, toasted baguette slices for crunch. You’ll be left with ample amounts of leek-infused olive oil, which can be used in a myriad of recipes such as in salad dressings or drizzling over vegetables.
Confit Leek Crostini
Ingredients
- 4 large leeks, halved, washed, and sliced
- 2 cups olive oil
- 1 small baguette
- ½ cup ricotta
Directions
1) Place sliced leeks in a Suvie pan. Pour olive oil over to completely cover. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 2 hours
2) After the leeks have finished cooking, remove from oil and place in a fine-mesh sieve set over a large bowl. Allow to drain and cool. Transfer leeks to a small bowl and season to taste with salt and pepper.
3) Slice baguette into rounds and toast. Brush baguette slices with a thin layer of reserved leek oil and season with a little bit of salt. Spread ricotta over each baguette round and top with a spoonful of confit leeks.
Nutrition
Nutritional Information per serving (8 servings per recipe): Calories 210, Total Fat 16g, Total Carbohydrates 14g, Total Sodium 105mg, Total Protein 3g.
