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.
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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. Bottom Zone: Slow Cook on High for 2 hours
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.
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.
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