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


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