Bruschetta with Leeks, Goat Cheese, and Bacon

By Cdreamgirl

Ingredients

• 8 slices Good French Bread
• Butter, For Toasting Bread
• 6 slices Thin Bacon, Cut Into Bits
• 2 whole Leeks, Sliced Thin And Washed If Needed
• 4 ounces, weight Goat Cheese/chevre, Softened

Details

Servings 8
Preparation time 5mins
Cooking time 20mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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Make this for your friend or neighbor or mother-in-law or cousin or anyone who drops by your house in need of a quick, delicious munchie and and a glass of cold white wine.

Then melt butter in a large skillet over medium to medium-low heat (depending on how hot your burner gets)…

Turn the burner on medium-high heat, then throw in the sliced leeks!

Saute them for a few minutes, stirring here and there, until they’re nice and golden. Yum!

And add it to the top of one of the pieces of heavenly goat cheese-smeared bread.

You’ll love these! They’re perfect with cold white wine, and make a great little appetizer before dinner. You could use smaller crostini and make a whole bunch of them for a cocktail party, or heck…you could even stir the goat cheese, leeks, and bacon together and make a dip.

Fry the bacon bits until crisp, then remove to a paper towel-lined plate. Pour off the excess grease, then blot the skillet clean. Add the leeks to the skillet and cook over medium-high heat for several minutes, until golden.

These are truly delectable Ree! Thanks for sharing this “I Must Make or Will Live to Regret It If I Don’t” Recipe!!

Can’t imagine anything more delish! I agree with the toasting method..that buttery crispness underneath the moist toppings is so much better than dry toast! I love to make bruschetta with fresh tomatoes and basil in the summer/fall when the tomatoes are at their peak of lusciousness, and I toast the bread in olive oil. Summer seems like a long way away, right about now…just beginning to thaw out after 13″ of snow, topped with 1/2″ of ice over the last few days, here in W. OR. The storm affected most of the state, including the beaches. Rare to see enough snow on the beach so people can slide along beside the ocean on their cross-country skis!

It is bruschetta. There are many variations of bruschetta. The original bruschetta, is just toasted bread, with olive oil, and a garlic clove rubbed on it. It was used to test the olive oils, at the market, back in the day.

I ran into this receipe while digging up some more of your yummy receipes. I have to tell you that I have made many, many of your receipes and have not run into one my husband and I have not loved, and we shared many with friends and they always ask for your receipes. So keep up the wonderful job. Greetings to your family. I’m going to make these wonderful sandwiches tonight. THANKS Again!

Awesome! Leeks and bacon together are one of my very, very favorite flavors. One thing I would do here is add just a little bit of low-sodium chicken broth to the leeks as they cook; mixed with the tiny bit of bacon grease in the pan, it creates a not-quite sauce, just a lovely creaminess to the leeks. Must try this recipe soonest!

So…I’m reading this, really wanting to make this, but also trying to keep low carb (it really cuts the hunger pangs for me) and thinking…hmmm would it be so bad to to just serve the leeks and goat cheese on a thick strip of bacon instead of the french bread slice….I will let you know.

You never cease to amaze . I’m totally making these. Thank you for another recipe to make me look like a kitchen goddess!!

Hi Ree! We have company coming over tonight, so I’m planning to combine the goat cheese, bacon and leeks together, add some dill, spread it on the crostini, and top it with smoked salmon! And some Prosecco lemonade with berries! Cheers

Can’t wait to make these for a friend’s birthday gathering on Saturday! Just know they will be a big hit!

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