The German’s niece “Deutsch Nichte” visited us on Mother’s Day and surprised us with some delicious Leek Toast appetizers she made from a Smitten Kitchen recipe. Lucky for us, she took some pictures and we can post the recipe for this delicious and super easy to make appetizer.
- 1 1/2 pounds leeks, cut lengthwise, white and pale green parts sliced about 1/4-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus extra for brushing toasts
- 12 baguette-sized 1/2-inch slices of bread
- 2 ounces crumbled blue cheese or goat cheese
- Few drops of lemon juice
- Coarse salt
- Fresh ground black pepper
Fill a large bowl with cold water. Add leeks and with your hands pump them up and down in the water to clean them. Separate the ringlets and the dirt and sand will fall to the bottom of the bowl. Transfer to a dish or plate.
Heat a large, heavy skillet over medium heat. Once the skillet is hot, add butter and olive oil. Once they’re fully melted and starting to sizzle, add the leeks, still wet. Sprinkle with 1/2 teaspoon coarse salt and a touch of black pepper. Reduce heat to low, cover with a lid and allow to cook for 25 minutes, stirring them occasionally. Adjust more salt and pepper to your taste.
While the leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Place 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 cheese, if you haven’t spread it underneath. Add a few drops of lemon juice. Eat at once or gently rewarm later.