Recipes

This flavor packed crostini is great as a snack for a cocktail party. You can either leave the components deconstructed and encourage your guests to build their own perfect bites, or have them all dolled up and ready to devour.

Serves 2-4 as a snack

For the caper butter

¼ cup (2 ounces) unsalted butter, at room temperature

1 tablespoon brined capers, roughly chopped

For the caramelized leeks

2 tablespoons unsalted butter

2 leeks, white part only, halved longways and thinly sliced

Fine sea salt to season

Zest and juice of half a lemon

For the crostini

Sourdough bread

Olive oil for frying

1-2 cans Ekone Lemon Pepper Oysters

Zest of half a lemon

To make the caper butter, combine the softened butter and capers in a small bowl until combined.

To caramelize the leeks, heat a small sauté pan over medium-low heat. Add the butter and swirl to coat the pan. Add the sliced leeks and a generous pinch of salt. Cook, stirring occasionally, until the leeks have fully softened and begin to brown. You’re going for gooey, golden edges. It will take about 15 minutes. When you’ve achieved the desired consistency, take the pan off the heat and season the leeks with lemon zest, lemon juice, and another pinch of salt if necessary.

To build the crostini, start by frying your bread. Heating a large, heavy bottomed skillet over medium-high heat. Drizzle one side of each piece of bread generously in olive oil, and place them oiled-side down in the hot skillet. Weigh the bread down with a steak weight or another small pan to help achieve a deeply golden crust. Flip the toast and repeat on the other side.

Set the bread aside to cool for a few minutes, so that the butter won’t melt on contact. When the bread is cool enough to handle, cut it into quarters. Smear on the butter, layer on the caramelized leeks, then top each piece of toast with a Lemon Pepper Oyster. Finish with more lemon zest. 

Recipe by our friend Vilda Gonzalez