• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Just Simply... CuisineJust Simply... Cuisine

Cooking School and Recipes in Washington DC

  • About
    • Overview
    • About Our Locations
    • Meet the Team
    • Apprenticeships
    • Our Environment
    • Our Favorite Products
    • Become an Affiliate
  • Classes
  • Sage Advice
    • Sage Advice Newsletter
  • Recipes
  • Podcast
  • Store
  • Contact

Creamy Leeks and Slow Roasted Tomato Bruschetta

February 16, 2012 by Chris

DSC_0452

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

DSC_0460

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.

DSC_0555

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.

Categories:

  • Appetizer
  • Bread

Tags:

  • bruschetta
  • leeks
  • tomatoes

Season:

  • Spring

Ingredient:

  • Dairy
  • Vegetables

Footer

  • Our Locations
  • Apprenticeships
  • Podcast
  • Instagram
  • Twitter

Search

Shop Our Store

photo of the Home Cook’s Food Journal

Shop for our Home Cook’s Food Journal and more.

Shop Now

Sage Advice Newsletter

Sign up for recipes, tips and helpful kitchen hints!

© 2023 Just Simply… CuisineDesign and Development by Rocketkoi