(4 portions)
  • 250g Cerney Goats Cheese
  • 2 leeks chopped washed and dried
  • 1 clove crushed garlic
  • 175ml Paxton & Whitfield Cotes de Duras Blanc
  • 2 tablespoons of crème fraiche
  • toasted pinenuts
  • 4 slices of lightly toasted rosemary & raisin bread
  • Few snippets of cut chives
  • Seasoning to taste
  • 2 tablespoons of olive oil 


  1. In a thick base pan heat the olive oil and gently cook the leeks, garlic for 2-3 minutes add the white wine and reduce slightly.
  2. Add the crème fraiche and bring to the simmer 3-4 minutes, remove from the heat and allow to cool, add chives.
  3. Spread the creamed leeks onto the toast and a thin slice of Cerney Goats cheese, place under a hot grill and bake till golden brown, sprinkle a few pinenuts on top and serve.