Once last year I tried to be fancy and broaden my vegetable cooking horizons. I really can’t remember why or how the leek was selected as my veggie of choice, but ultimately I’m glad for whatever reason it was.
The leek recipe I originally went with only called for the green/leafy part of the leek—leaving the stem part unutilized. Not really knowing what to do with a leftover leek stem organically, I did a quick search of my favorite cooking maven’s site, Smitten Kitchen, and found a recipe for leek and blue cheese toast. I happened to have similar items lying around in my kitchen that night, so my recipe below is a play-off that.
With its sweet and salty flavor combo, leek and goat cheese toast is super sophisticated and easy to make. Whether you’re cooking solo or having people over, this is a bread item you can feel damn good about serving.
LEEK AND GOAT CHEESE TOAST
4 pieces of bread (I chose wheat)
3 oz herbed goat cheese
1 large leek (the white parts cut into ¼ inch slices)
¼ cup brown sugar
1 tbsp of butter
1 tbsp of extra virgin olive oil
Salt and pepper to taste
- Take your diced leek and place into a large bowl filled ¾ of the way with water. Separate the leek rings and let the dirt fall out and sink to the bottom of the water bowl.
- While the leeks are soaking heat a frying pan with the olive oil and butter. Drain the leeks and add them to the pan. Sautee for five minutes. Add the salt, pepper and brown sugar.
- While the leeks continue to cook with the seasoning, toast your bread. After another five minutes, remove leeks from heat.
- Once the bread is golden brown, spread on the goat cheese and top with a generous spoonful of the leek.
- Serve warm or cold.