Slow-roasted leeks on home-made bruschetta – Food & Home Magazine
A real labour of love, this homemade version of slow-roasted leeks on home-made bruschetta will leave you licking the plate clean!
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Cooking tools:
- Kitchen scale
- Pastry brush
- Oven
- Mixing bowl
- Fork
- Measuring cup
- Baking sheet
- Parchment paper
- Aluminum foil
- Plastic wrap
- Chef's knife
- Bread knife
- Cutting board
- Tongs
Ingredients
- ***HOMEMADE BAGUETTE
- 1 ½ tsp instant yeast
- 230 grams white bread flour
- 230 grams cake flour
- 1 ½ tsp salt
- 1 ⅓ cups lukewarm water
- ***SLOW-ROASTED LEEKS
- 8 large leeks
- ¼ cup olive oil
- 30 grams butter
- 2 sprigs thyme
- ***ASSEMBLE
- 2 garlic cloves
- 300 grams mascarpone
- 200 grams mixed baby tomatoes, quartered
- 1 sprig thyme, extra
- Microherbs, to finish
- Parmesan shavings, to finish
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