Go Back

Leek Toasts with Blue Cheese

Wednesday, February 17, 2016

Courtesy of Smitten Kitchen

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)

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


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