You could eat leek confit straight from the pot, but it is a little rich, and that’s part of its charm. I like to fold it into scrambled eggs or an omelet—anything, really, that involves eggs. You could also use it as a bed for a piece of seared salmon, dab it onto flatbread, or spoon it into baked mushroom caps with some Parmesan. It’s the kind of thing that tends to make itself very useful. I’ve been known to pull it out of the fridge to spruce up a ho-hum weeknight dinner of fried eggs and toast, and it’s also handy when friends come over for a drink. As far as appetizers go, this one is almost instant: Slice a baguette, spread it with goat cheese, and pile warm confit on top. Ta-dah.
– Molly Wizenberg, “Fixing a Leek”
I made this from the plethora of leeks I received in my produce box recently. I especially liked the last suggestion, to have with a baguette and goat cheese. My goodness, is this stuff amazing. I want to put it on everything I eat.