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


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