Blue Cheese and Leeks on Toast

Melt the butter in a frying pan and add the leek and a pinch of salt. Cook until very soft, and in the meantime, toast the bread. Stir the tarragon into the leeks and pour in the cream. Stir well and cook until the cream starts to bubble. Cook for another 30 seconds, then stir in the mustard and cheese.
Stir gently to allow the cheese to melt, then add a squeeze of lemon, some salt and pepper, and pile the whole lot onto the slice of toast. Add a sprinkle of parmesan and serve immediately - delicious!

20 mins

1 serving

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