LEEK TOASTS

I made this a couple of weeks ago because I didn’t have much else to eat in the house. I was tired, craving toast but a substantial toast, it was so good I went back for seconds, Until this point I didn’t eat leeks very much, I’m not sure why. but I had some leftover from a job I’d done, didn’t want to waste them, and now I’m into leeks! 

This is so easy, and adaptable. Simply pan-fry the leek, then some kind of creamy delicious element between the leek and the toast, and finish with (vegan) parmesan. Another thing, up until a few weeks ago I didn’t eat, I’d always opt for nutritional yeast. I was introduced to Gondino vegan ‘parmesan’ recently and have become a bit obsessed! It’s got that umami flavour and it’s firm, so it grates nicely on a fine grater like a microplane. If you can’t get this, use a cheese you like or nutritional yeast would really work well.

 Sometimes I finish with a drizzle of truffle oil, and chile flakes. Up to you. 
These make a great lunch or made into smaller portions, like crostini for entertaining

LEEK TOASTS

Serves 4 

3 leek - about 450g 

2 tablespoons rapeseed oil

30g parsley 

100g of a creamy element -  tahini, almond tarator, or something like a creme fraiche or mild soft ‘cheese’ would also work well. 

4 slices sourdough, or if you want to make crostinis, slice a baguette sliced into 2cm rounds 

1 clove garlic, peeled

To finish 

Vegan parmesan or nutritional yeast - amount to your taste, but I go heavy!

Drizzle EVOO

Truffle oil (optional) 

Chilli flakes/ powder ( optional)  

Trim and slice the leeks into ½ cm rounds, place in a large bowl submerge in water and wash. Lift out the leeks, into a colander to drain. I lift the leeks instead of pouring them into the colander, so the dirt in the bowl doesn’t follow onto the clean leeks. 

Heat a large pan, and add the oil, once the pan is hot, add the leeks in a single layer with a sprinkle of salt. Cook for 2 minutes on this side, until the leeks have taken on colour and turn.  Cook for another 2 minutes, until just softened, and have a nice colour, add the parsley, mix through and turn off the heat. 

While the leeks are cooking. Toast the bread. If you’re using smaller baguette rounds for a party this will be easier in the oven or grill. Preheat the oven to 180c, spread on a baking tray, drizzle with olive oil and toast until crispy and golden, about 12 minutes. 

Once the leeks and toast are ready, rub the garlic clove on the toast, spread over about a tablespoon of whatever creamy sauce you like, and top with leeks. Then smother in grated cheese or nutritional yeast, a drizzle of olive oil and truffle, and a sprinkle of chilli if you like!