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


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