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

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