Leek and Caerphilly Tartlet Crostini

This crostini is a sophisticated nod to Welsh flavors, featuring sweet, slow-cooked leeks folded into a creamy, tangy Caerphilly cheese mixture. Baked until golden and bubbly, the rich, savory topping contrasts beautifully with the crisp, toasted baguette slice. The subtle sweetness of the leeks and the sharp, crumbly cheese create a perfectly balanced bite.

Vegetarian

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

Method

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

Chef's Tip & Pairing

A crisp, dry white wine like a Sauvignon Blanc or a traditional Welsh cider will cut through the richness of the cheese and complement the subtle sweetness of the leeks. To ensure the leeks are clean, slice them first and then soak them in a bowl of cold water, agitating to release any trapped dirt.

From the Tini Crostini Collection