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. Read More...

Go Back


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