Leek and Bleu Cheese Crostinis

Have I mentioned my love for crostinis? Well, here's another variation on the amazingly versatile and fancy-seeming appetizer. This one's topped with leeks, blue cheese, and bacon crumbles for good measure. Another gem from smitten kitchen (although the bacon was totes my idea - omit if you want vegetarian). I brought it to a fancy ladies' brunch and it was a hit.

Leek and Bleu Cheese Crostinis with Bacon

adapted from smitten kitchen

1.5 lb leeks, cut in half lengthwise with pale and white green parts sliced (unwashed)

1 tbsp butter

1 tbsp olive oil

salt and freshly ground black pepper

1 baguette, sliced into 1/2" thick toasts

2 oz crumbled bleu cheese (really? did I measure this? no, I did not. I added as much damn cheese as I wanted)

~4 slices bacon, cooked and crumbled

a few squirts of fresh lemon juice

To wash the leeks, fill a bowl with cold water and add the slices. Let soak for a few minutes then mix them around in the water with your hands to release the dirt. Remove with a slotted spoon.

Heat a large skillet over medium heat then add the butter and oil. When fully melted, add the leeks. Season with some salt and pepper. Reduce heat to low, cover, and simmer for about 25 minutes, until soft, stirring occasionally.

When the leeks are almost done, spread the toast slices with some olive oil (and garlic if ya want) then toast under the broiler for a few minutes, until golden. Remove.

Top each toast with bleu cheese, a couple tablespoons of the leek mixture, then some bacon crumbles. Drizzle with some fresh lemon juice and serve!