Recipes

Go Back

Leek Toasts with Blue Cheese

Wednesday, February 17, 2016

Courtesy of Smitten Kitchen

Ingredients
1 1/2 pounds leeks, sliced (about 3 generous cups)
2 Tbsp unsalted butter
1 Tbsp olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2 inch slices of bread
2 ounces blue cheese, crumbled
Lemon juice (optional)

Directions
Fill a large bowl with cold water.  Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom.  Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium.  Once hot, add butter and olive oil and once they're fully melted and a bit sizzly, add the leek slices, still wet.  Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally.  Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt.  Run under broiler until lightly toasted. You may either spread the cheese you're using on now, while the toasts are hot, or sprinkle it on at the end.  Divide leeks among toasts.  Sprinkle with remaining cheese, if any.  Add a few drops of lemon juice, if desired.  Eat at once or gently rewarm a bit later.

 

 

 

Go Back


Go Back


Tags

baby bok choy radish zucchini mushroom shallots fritters spelt sandwich sunchokes turnip pineapple cornmeal latkes walnut oil kluski cranberry mint beets flank steak basil couscous Apple habanero heavy whipping cream sweet sauce fondue coeur arugula chimichurri baguette gratin fritter shiitake daisy celery root cilantro buckwheat slaw jack prosciutto Corn melon bread pudding vinaigrette tomato juice remoulade Side paste gin jack cheese ramps Spread sausage Shitake Mushrooms okra chiles chocolate chipotle Jerusalem artichoke kirsch plums bbq green beans pickled shrunken heads jam butter maple cockaigne flank thai Dressing almond milk garlic pecan mustard greens Leek fennel seeds bacon pepper Squash bayeldi brown sugar dijon bean egg noodles hickory strawberries crepes muffins maple syrup vanilla wafers Poblano Chili Red Onion pork chop pesto tostadas frittata fennel fraiche meatballs sesame Salsa tomatoe fennel bulb chimmichurri absinthe peas Chevre stuffing coeur a la creme Eggplant biscuits gorgonzola blue cheese carrot tops coriander Bread pudding lettuce chili peppers reggiano onion goat Cheese bell pepper lemon grass Beans gruyere pie chilies shitake sherry cantaloupe wasabi bloody mary bosc asparagus vegetable eggs berry walnuts Cider kalamata chicken dinner salad snow peas artichoke Tomatillos plum cheese tomato Kale currants dill pears nectarine peppers carrots sour cream Salad cream cheese gazpacho strata carrot top caesar Tomatoes syrup barley leeks bulgar parmigiano panzanella vegetarian parmesan radishes turnips Cranberry Beans anchovy crisp beef pancake wheat flour knots tortillas pumpkin capers Swiss Chard scapes verde yellow onion polenta Vegan beet greens potatoes onions spring imam autumn coconut milk gouda white beans tart feta bok choy yogurt tomato corn pie compote spiced winter squash chorizo celery hearts watercress Potato beet pine nuts Rice wine vinegar collins sweet potato plum tomatoes oats carrot fronds pork Spinach dilly Farmers' Market rhubarb Recipes sour chili chicken blueberry roasted Drinks Greens apples conserve mushrooms olives pasta beer chives kohlrabi pecans cream hazelnuts swiss wrap green pepper buttermilk bruschetta poblano celeriac sandwiches peach curry casserole honey shelling cucumber scallions anise cauliflower cointreau egg strawberry Soup almonds bulgar wheat celebration cake tenderloin rouille creme tuscan steak Butternut