Goat Cheese & Caramelized Leek Crostinis on Dark Rye
Comfort food reimagined for entertaining!
These crostinis layer creamy goat cheese with sweet, caramelized leeks on hearty dark rye. Fresh thyme and sage bring in herbaceous aromas, while a crack of black pepper adds just the right bite. Perfect for a casual weekend gathering or an elegant appetizer spread, they pair beautifully with a glass of Gary Farrell Russian River Valley Chardonnay – the wine’s crisp orchard fruits, warm spices, and gentle creaminess highlight the richness of the goat cheese and the sweetness of the leeks, making every bite feel like a little Sonoma moment.
Pairing:
Ingredients
- 1 small leek, white and light green parts only, thinly sliced
- 1 Tbsp unsalted butter
- 1 tsp olive oil
- Pinch of salt
- 1 tsp brown sugar (optional, for extra caramelization)
- 4 oz goat cheese, softened
- 1 tsp fresh thyme leaves
- 1 tsp fresh sage, finely chopped
- Freshly ground black pepper, to taste
- 1 loaf of dark rye, sliced ½-inch thick
- Olive oil, for brushing
- 1–2 Tbsps fresh chives, for garnish
Recipe & Photography by ME Creative Napa
Instructions
Prepare The Leeks
- In a medium skillet, heat butter and olive oil over medium heat.
- Add sliced leeks and a pinch of salt. Cook, stirring occasionally, until soft and golden brown, about 15–20 minutes.
- Optional: Sprinkle in brown sugar for deeper caramelization in the last 5 minutes of cooking. Remove from heat and let cool slightly.
Prepare The Goat Cheese Spread
- In a small bowl, combine softened goat cheese, thyme, sage, and black pepper. Mix until smooth and creamy.
Toast The Rye Slices
- Preheat oven to 375°F (190°C).
- Brush both sides of the rye slices lightly with olive oil.
- Arrange on a baking sheet and toast for 8–10 minutes, flipping halfway through, until crisp and golden.
Assemble The Crostinis
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- Spread a generous layer of herbed goat cheese on each toasted rye slice.
- Top with a spoonful of caramelized leeks.
- Garnish with finely chopped fresh chives and a light sprinkle of fresh thyme or cracked black pepper.
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Serve
- Arrange on a platter and serve warm. Perfect alongside a glass of Gary Farrell Russian River Valley Chardonnay for an effortless Sonoma appetizer.
Recipe & Photography by ME Creative Napa
