Think cozy, fall flavors with a fresh Sonoma twist. These crostinis layer creamy Laura Chenel goat cheese with sweet, caramelized leeks on hearty dark rye—comfort food reimagined for entertaining. Fresh thyme and sage bring in that seasonal aroma, while a crack of black pepper adds just the right bite. Perfect for a casual weekend gathering or an elegant appetizer spread, they pair beautifully with a glass of Gary Farrell Russian River Valley Chardonnay—the wine’s crisp orchard fruits, warm spices, and gentle creaminess highlight the richness of the goat cheese and the sweetness of the leeks, making every bite feel like a little Sonoma moment.

Wine bottle and appetizers arranged on a rustic wooden board with white plates and linens.

Serves: 6–8 as an appetizer

Prep Time: 15 minutes

Cook Time: 25 minutes

 

Ingredients


  • 1 small leek, white and light green parts only, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • Pinch of salt
  • 1 teaspoon brown sugar (optional, for extra caramelization)
  • 4 oz Laura Chenel goat cheese, softened
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, finely chopped
  • Freshly ground black pepper, to taste
  • 1 loaf of dark rye, sliced ½-inch thick
  • Olive oil, for brushing
  • 1–2 tablespoons fresh chives, for garnish

Instructions



1. Prepare the leeks:

  • In a medium skillet, heat butter and olive oil over medium heat.
  • Add sliced leeks and a pinch of salt. Cook, stirring occasionally, until soft and golden brown, about 15–20 minutes.
  • Optional: Sprinkle in brown sugar for deeper caramelization in the last 5 minutes of cooking. Remove from heat and let cool slightly.


2. Prepare the goat cheese spread:

  • In a small bowl, combine softened Laura Chenel goat cheese, thyme, sage, and black pepper. Mix until smooth and creamy.


3. Toast the rye slices:

  • Preheat oven to 375°F (190°C).
  • Brush both sides of the rye slices lightly with olive oil.
  • Arrange on a baking sheet and toast for 8–10 minutes, flipping halfway through, until crisp and golden.


4. Assemble the crostinis:

  • Spread a generous layer of herbed goat cheese on each toasted rye slice.
  • Top with a spoonful of caramelized leeks.
  • Garnish with finely chopped fresh chives and a light sprinkle of fresh thyme or cracked black pepper.


5. Serve:

  • Arrange on a platter and serve warm. Perfect alongside a glass of Gary Farrell Russian River Valley Chardonnay for an effortlessly seasonal Sonoma appetizer.