Confit leek crostini features leeks slow-cooked in olive oil for two hours until spreadable and jammy, topped with sweet ricotta and served on crispy toasted baguette. The deep, caramelized onion flavor balanced by creamy cheese makes it an elegant, make-ahead appetizer.
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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.
Suvie Cook Settings: 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.
Store cooled confit leeks in an airtight container in the refrigerator for up to one week; assemble crostini just before serving to keep bread crisp.
The leeks cook for two hours at low heat in olive oil. Add 10 minutes for prep and 5 minutes for toasting the baguette.
Yes. Store cooled confit leeks in an airtight container in the refrigerator for up to one week. Reheat gently before serving or serve cold.
Cook the leeks at low heat, maintaining a gentle simmer—the oil should barely bubble. High heat will brown or burn the leeks.
Yes. Goat cheese, crème fraîche, or whipped mascarpone work well and offer different flavor profiles.
Slice the baguette ¼ inch thick for even toasting and enough structure to hold the toppings without breaking.
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