Buttered Leek Bruschetta
It is, as I write, snowing. Yes, snowing. In April. And that’s just typical isn’t it? The moment COVID restrictions allow us to meet up to 6 people outside the temperature plummets. Dreams of sipping a glass of rosé in a cotton jumper and chatting to friends about the blooming of Spring are gone. No hope of wearing some of the Nice Outfits that have hung forgotten in the wardrobe all lockdown. Instead I’m stoking the fire pit and digging out the ski jacket.
Still, if you too are sitting around a fire pit/re-purposed barbecue/makeshift bonfire in your garden in thermals because if you don’t talk to a human who is not the human or humans you live with you might go mad, then fear not. You are not alone. And since no ‘quick drink’ is complete without nibbles, I have a couple of COVID-friendly snack suggestions. They can also be eaten with wooly gloves on. Which is an unforeseen benefit.
The first is made with the last of the leek harvest. It’s not been a terrific year for leeks in my patch. They are certainly long, which is a success, but many have split. Still, there’s plenty to go round and the last row had to come up this weekend to make way for compost spreading, so there is more than enough for this buttered leek bruschetta. More ideas coming soon…
Buttered Leek Bruschetta
Ingredients
- 2 large slices sourdough
- 1 tbsp extra virgin olive oil
- 35g butter
- 350g leeks (usable ‘flesh’ weight)
- 80g cream cheese
- 2 tbsp finely chopped herbs (parsley, dill, chives, chervil… anything leafy and green)
- A quick shake of garlic granules
Instructions
- Start with the bruschetta. Pre-heat the oven to 200C. Cut the bread into bite-sized pieces and drizzle with the extra virgin olive oil, making sure all sides are well coated. Sprinkle the bread with some flaky salt and roast in the oven for 10-15 minutes, turning over half way, until golden and crispy.
- Melt the butter in the frying pan, with a pinch of salt. Finely chop the leeks, then add them to the fizzing butter and sweat gently for 15-20 minutes until much reduced, meltingly soft and very sweet. Remove from the heat and set aside.
- Combine the cream cheese, herbs and garlic granules in a bowl with some salt. The granules help create that dry, rich garlic flavour like Boursin (you could, of course, just use Boursin…).
- Spread a thin layer of cream cheese onto each bruschetta piece then top messily with a tangle of leeks. Finish with a few chives if you have them to hand and serve.
