Leek Bruschetta
By Zwilling J.A. Henckels
Leek Bruschetta
By Zwilling J.A. Henckels
- 1 baguette (or any other rustic bread)
- 1 Tbs. olive oil
- 1 lb. leek (white and light green parts)
- 1 clove garlic
- 4 sprigs dill
- 6 chives
- 4 Tbs. butter
- ¼ cup heavy cream
- 1 oz. soft goat cheese
- 1 oz. Parmigiano Reggiano
- 1 lemon
- Salt and pepper
Halve the leeks lengthwise, cut into 1-inch pieces and wash. Set aside.
Peel the garlic and mince as fine as possible. Set aside.
Pick the dill leaves from the stems and mince coarsely. Set aside
Slice the chives as thin as possible. Set aside.
Cut the bread into 1-inch thick slices. Brush with olive oil and sprinkle with salt and pepper.
In a fry-pan on medium high heat toast until golden brown on both sides. Transfer to a cutting board and set aside.
In the same fry-pan melt the butter on medium heat. (make sure the butter doesn’t brown)
Add leek, garlic and sweat (covered with lid) until soft and translucent. (around 20 minutes)
Add heavy cream, goat cheese, grated Parmigiano Reggiano, ¾ of the dill, ¾ of the chives and stir.
Let simmer for 5 minutes. Taste, season with salt, pepper and lemon zest.
Top each bruschetta with leek mixture. Garnish with remaining herbs.
Peel the garlic and mince as fine as possible. Set aside.
Pick the dill leaves from the stems and mince coarsely. Set aside
Slice the chives as thin as possible. Set aside.
Cut the bread into 1-inch thick slices. Brush with olive oil and sprinkle with salt and pepper.
In a fry-pan on medium high heat toast until golden brown on both sides. Transfer to a cutting board and set aside.
In the same fry-pan melt the butter on medium heat. (make sure the butter doesn’t brown)
Add leek, garlic and sweat (covered with lid) until soft and translucent. (around 20 minutes)
Add heavy cream, goat cheese, grated Parmigiano Reggiano, ¾ of the dill, ¾ of the chives and stir.
Let simmer for 5 minutes. Taste, season with salt, pepper and lemon zest.
Top each bruschetta with leek mixture. Garnish with remaining herbs.