Creamy Leek and Slow Roasted Tomato Bruschetta
From March 2012 cooking class at Just Simply...Cuisine (www.justsimplycuisine.com)
INGREDIENTS
- 4 leeks, roots and dark green removed, sliced into thin half moons
- 1/4 cup clarified butter
- sea salt
- 2 cloves of garlic, minced
- 4 oz of goat cheese
- splash of heavy cream
- 1 pint grape tomatoes, slow roasted
- 1 Tbsp flat leaf parsley, finely chopped
- 1 Tbsp fresh tarragon, finely chopped
- freshly ground white pepper
- ciabatta bread, sliced
- garlic clove, peeled
INSTRUCTIONS
Ahead of time....
Prep the leeks and make sure they're free of sand before cooking them. Remove roots and dark green, and slice remaining core in half lengthwise. Slice halves into thin half moons. Soak leeks in a colander submerged in a sink full of cold water. Drain and repeat the process again. Rinse well and store in a container of ice water in the fridge until ready to use.
Remove goat cheese from fridge and let warm to room temperature.
Toast ciabatta slices and keep warm.
To cook...
Heat a saute 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 hinks 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.
To Serve....
Lightly rub the edge of the toasted ciabatta with the clove of garlic.
Drizzle a hink of olive oil over the ciabatta..
Top with leek and tomato mixture. Garnish with chopped parsley. Serve on small plates with forks.
Serving ideas: add to your favorite sandwich, mix with grilled veggies, or top on a pizza.