Leek and Caerphilly Tartlet Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil
• •large leek, white and light green parts only, thinly sliced and thoroughly washed
• •tablespoons unsalted butter
• •1/4-Pinch of nutmeg\n
• •oz Caerphilly cheese, grated
• •1/4 teaspoon freshly ground black pepper
• •Pinch of nutmeg
• •Flaky sea salt, for finishing

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
2. 2minutes until lightly golden and crisp. Remove and set aside.\n
3. 3In a small skillet, melt the butter over medium
4. 4low heat. Add the sliced leeks and cook slowly for 10 minutes
5. 5minutes, stirring occasionally, until they are very soft and sweet, but not browned.\n
6. 6Remove the skillet from the heat. Stir in the heavy cream, grated Caerphilly cheese, black pepper, and nutmeg until the cheese is melted and the mixture is creamy.\n
7. 7Spoon a generous amount of the leek and cheese mixture onto each toasted crostini. Place the crostini back on the baking sheet.\n
8. 8Bake for 5 minutes
9. 9minutes, or until the topping is bubbly and lightly browned. Finish with a sprinkle of flaky sea salt before serving.