Recipes

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. Read More...



Go Back


Tags

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