Ricotta and Braised Leek Crostini Recipe

Directions

1. 1.

   Adjust oven rack to middle position and preheat oven to 350°F. Place baguette slices on a baking sheet and drizzle with 1/4 cup olive oil. Bake until lightly browned and crisp, about 8 minutes. Let cool.

2. 2.

   Combine leeks, chicken stock and 1 tablespoon oil in a large, wide-bottomed pot, cover, and bring to a boil over high heat. Lower heat to a simmer and cook, partially covered, until leeks are tender, about 20 minutes. Remove leeks from pot and let cool, reserving broth for another use. Slice leeks crosswise into thin ribbons and transfer to a small mixing bowl. Add basil and stir gently to combine. Season with salt and pepper.

3. 3.

   Spread toasts with about 1 tablespoon ricotta cheese eac, then top with leek mixture. Transfer crostini to a platter, drizzle with remaining olive oil and serve immediately.