Creamy Leeks and Slow Roasted Tomato Bruschetta – Just Simply… Cuisine

Ingredients

• 4 leeks, roots & dark green removed, sliced into thin half moons
• Enough clarified butter to cover the bottom of a sauté pan
• Sea salt
• 2 cloves of garlic, minced
• 4 ounces of goat cheese
• Splash of heavy cream
• 1 pint grape tomatoes, slow roasted
• 1 Tablespoon of fresh flat leaf parsley, chopped finely
• 1 Tablespoon of fresh tarragon, finely chopped
• Freshly ground white pepper
• Ciabatta bread, sliced
• Garlic clove, peeled
• Remove goat cheese from fridge and let warm to room temperature.
• Toast Ciabatta slices and keep warm
• Heat a sauté pan on medium and add just enough clarified butter to cover the bottom.
• Add the leeks and season them with sea salt.
• Sweat the leeks for 5 minutes or until softened to “al dente” and hints of lime green in color. Stir often and don’t overcook them.
• Add the garlic and stir. Cook for a minute.
• Add the goat cheese and cream and stir.
• Add the tomatoes and stir.
• Remove from heat, add the tarragon and parsley.
• Balance seasoning with sea salt and freshly ground white pepper.
• Lightly rub the edge of the toasted Ciabatta with the clove of garlic.
• Drizzle a hint of olive oil over the Ciabatta.
• Top with Leek and Tomato mixture.
• Garnish with chopped parsley.
• Serve on small plates with forks.
• Appetizer
• Bread
• bruschetta
• leeks
• tomatoes
• Spring
• Dairy
• Vegetables