Bacon & Buttered Leeks Crostini


  • Baguette, sliced in ½-inch thin slices on the bias, 12 slices total
  • 3 ounces Black Truffle Butter, softened
  • ½ cup crème fraîche
  • 6 slices Applewood Smoked Bacon
  • 6-inch section of leek, white and light green part only, cut in half and sliced very thin
  • 1 teaspoon fresh thyme leaves, chopped
  • Freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Remove half of black truffle butter and set aside. Using a pastry brush, brush a thin layer of the remaining truffle butter on both sides of each slice of bread and set them on a sheet pan. Bake until golden brown and crisp, about 12-15 minutes. Cool completely.
  3. In a medium skillet over medium heat, cook the bacon until crispy. Drain on paper towels, leaving the rendered fat in the pan. Chop bacon into fine bits, set aside.
  4. To the pan, add leeks, turning to coat in the fat. Sauté until leeks are softened, about 10 minutes. Add thyme; season with pepper. Add reserved bacon back to the mixture, stir to combine. Remove from heat, cool slightly.
  5. Spread each truffle butter toast with crème fraîche. Top with a spoon of bacon leek mixture and serve immediately.


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