Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles Recipe | James Beard Foundation
Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles The leeks in this recipe are cooked down to a caramelized spread, making a perfect base for
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Ingredients
- 1 tablespoon olive oil
- 2 large leeks, white parts only, thinly sliced, washed, and drained
- Kosher salt to taste
- Cracked black pepper to taste
- 1 cup Champagne vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon juniper berries
- 1/4 teaspoon whole cloves
- 1 small dried bay leaves
- 2 ounces (about 3) whole Fresno chiles
- French baguette, sliced about 1/2-inch thick
- Olive oil, as needed
- 1/2 cup stracciatella or burrata cheese per toast
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
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