Our recipe for “Creamy Leeks & Slow Roasted Tomato Bruschetta” is posted below but first you’ll have to do the hard part… clean your leeks. Do so in advance and store your prepped leeks in a tub of water in your fridge.
Choose leeks with bottoms of lots of white and lime green…
Cut off dark green tops. Compost or save them to make stock.
Cut leek trunks in half lengthwise. Slice into half moons of desired thickness.
Put half moons in a colander submerged in a sink of cold water. Soak for 15 minutes or so to remove grit and sand. Drain sink and rinse leeks in cold water. Store in a bowl of cold water until ready to use.
