Cheesy Leek Bruschetta

Charmaine Lu -
  • 1 sliced leek
  • 10g butter
  • 1 thick slice of sourdough
  • 1 tarragon sprig, leaves finely chopped
  • 2 tbsp heavy cream
  • ½ tsp mustard
  • 30g gorgonzola or cheddar, finely chopped
  • 1 lemon, juice only
  • Grated parmesan
  • Fry the leeks in the butter with a pinch of salt, until very tender. Meanwhile, toast the bread. Stir the cream and tarragon into the leeks and bubble for a minute or two, then add the mustard and cheese to the mixture.
  • When the cheese has melted, add a good squeeze of lemon and some black pepper. Pile the mixture onto the toast, top with a grating of parmesan and serve with a lemon wedge for squeezing. Heaven!
15 mins
1 serving