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


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