Burrata Crostini with Honeyed Leeks and Basil
Makes 10-12 crostini
8 ounces burrata, cut into 1⁄4-inch slices
3 large leeks, outer tough layer removed and cleaned
1 Tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt, plus more for sprinkling
30 grinds of the pepper mill, plus more for topping
1⁄2 to 1 teaspoon raw honey (yes raw is important for the avor!)
1 bunch basil, thinly sliced
10 to 12 (1⁄2-inch thick) slices baguette
1. Place the cheese on a plate and cut into thin slices, it will get messy. It’s ok.
2. Place a medium pan over medium heat, and let it get hot for a few minutes.
3. Remove the dark green top and the root end of the leeks. Cut the white and light green part lengthwise into quarters, then cut those quarters crosswise into 1⁄3-inch slices.
4. Add a tablespoon of olive oil to the pan and then add the leeks. Stir.
5. Let the leeks cook until very soft, about 7 minutes, adding salt about halfway through. (You can add a couple of tablespoons of water if needed. Be careful not to let the leeks burn.) Remove from the heat.
6. Add the pepper and the honey to the leeks, and mix well. Begin with a 1⁄2 teaspoon of honey, and if you like it sweeter, add a bit more. You want enough sweetness to balance out the pepper.
7. Position the oven rack on the second rung from the top. Put the broiler on high and let the oven get hot for at least 5 minutes.
8. Toast the bread on a baking sheet by setting it under the broiler until golden, about a minute. Turn the slices over and toast the other side. Be careful not to let the bread burn.
Assemble the Crostini:
1. Spread a thin layer of the leek mixture on each piece of bread, and top with a spoonful of cheese to cover the surface.
2. Sprinkle with more salt, and drizzle a little olive oil.
3. Garnish with 4 to 5 slices of basil.
4. Serve immediately.