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

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