Posted on February 16, 2012 at 11:10 AM | Leave a Comment
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
Ahead of time…
• Prep your leeks and make sure they’re free of dirt and grit before cooking or eating them… remove roots & 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 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.
To Serve…
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.
