Pioneer Woman Bruschetta with Leeks, Goat Cheese and Bacon

Pioneer Woman bruschetta with leeks goat cheese and bacon takes 20 minutes and a few simple ingredients to make a crisp, creamy, savory appetizer. Try this easy party appetizer for game day or holiday gatherings, since it's quick to assemble and great with cold white wine.

Blot the skillet after frying the bacon, because the leeks need a little bacon flavor but none of the grease. Leave the fat in and the leeks turn heavy and oily instead of golden and sweet.

Toasting the bread in a buttery skillet instead of grilling it gives each slice a rich, golden crunch with no garlic rub needed. Cooking the leeks in the same pan picks up the browned bacon bits left behind, so the topping tastes smoky without any extra seasoning.

Pioneer Woman Bruschetta with Leeks, Goat Cheese and Bacon

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

210

kcal

Buttery skillet-toasted bread gets a tangy smear of goat cheese, then a spoonful of golden leeks and crisp bacon bits. Each bite is crunchy, creamy and savory all at once.

Ingredients

• 8 slices Good French Bread
  

• Butter, For Toasting Bread
  

• 6 slices Thin Bacon, Cut Into Bits
  

• 2 whole Leeks, Sliced Thin And Washed If Needed
  

• 4 oz. weight Goat Cheese/chevre, Softened
  

Directions

• Toast the bread: Melt butter in a large skillet over medium to medium-low heat, then toast 8 slices of good French bread on both sides. Cook until they turn golden and slightly crisp, then move them to a platter to cool a little.
• Fry the bacon: Cut 6 slices of thin bacon into small bits and fry them in the same skillet until crisp. Then lift them onto a paper towel-lined plate and set them aside.
• Clean the skillet: Pour off the excess grease, then blot the skillet with a paper towel. You want a few small bacon bits and some flavor left behind, but no grease.
• Cook the leeks: Slice 2 leeks thinly, going an inch or two into the darker green part, and rinse them if they look sandy. Add them to the skillet over medium-high heat and cook for several minutes, stirring now and then, until golden.
• Spread the goat cheese: Smear 4 ounces of softened goat cheese over each slice of toasted bread. Use a good amount, so every bite gets that tangy creaminess.
• Top and serve: Spoon the golden leeks over the goat cheese on each slice. Then sprinkle the crisp bacon bits on top and serve right away while the bread is still crunchy.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I grill the bread instead of toasting it in a skillet?

Yes, grilling the slices is the traditional way to make bruschetta. You can even rub a cut garlic clove over the warm surface for extra flavor, though the buttery skillet method is just as good.

How do I clean leeks properly?

Leeks can hide sand between their layers, so slice them first and soak the slices in a bowl of cold water for a few minutes. Then drain them well, because wet leeks steam in the pan instead of turning golden.

Can I make these ahead for a party?

You can cook the bacon and leeks a few hours ahead and keep them covered in the fridge, then warm them gently before serving. Toast the bread and assemble right before guests arrive, since the bread gets soft if it sits.

Can I use a different cheese instead of goat cheese?

Softened cream cheese or ricotta works well if you don't like goat cheese, though you lose some of that tangy flavor. Spread it the same way and top with the leeks and bacon.

What's the most common mistake with this appetizer?

Leaving too much bacon grease in the skillet is the most common problem, since it makes the leeks greasy instead of golden. Pour it off and blot the pan so only the flavor stays.