Leek Toasts with Blue Cheese

Very easy, and a delicious flavor combination. I followed Deb's instructions - brushing olive oil on the bread, briefly broiling it. The leek confit was spread on top, and then I put the cheese on top. While the family assembled for dinner, I kept the toasts in the oven, which was still warm from the broiler. One family member doesn't care for blue cheese, and for her, I used Parmesan. She loved it, but it didn't look as nice as the blue cheese.

So delicious and so easy. And easy to prep the few components (toasted bread, leek confit, and crumbled blue cheese) ahead of time. Along with a salad (lettuce, raw red and golden beets cut into matchsticks, and clementine sections with a fruity vinaigrette), this made a very nice light lunch for "soupereasy" and me. And a consolation after my oven conked out in the midst of cookie-baking.

We served this at room temperature and it was just great.