Roasted Leek and Garlic Spread (and a Fab Brunch Giveaway)

Leek Garlic Spread 3

When it comes to grocery shopping, I am a grocer’s dream. They might as well stamp a gigantic “Impulse Buyer!” stamp on my forehead and call it a day. Display cases of fresh breads and cheeses just call to me. The produce department’s bright and beautiful wares are always beckoning to me. And the butcher’s station … Oh, what a life.

It was an impulse buy that brought these leeks home with me a few weeks back … only to be promptly forgotten. I’d really wanted to eat some, but it didn’t happen. Though I had the best of intentions of using them right away, I didn’t actually get to it until today. Thankfully, they were still pretty fresh (minus an outer leaf or two). (Yes, if you see yucky outer leaves, you can pull them off and wash and cut the leeks as usual for use.Within reason.)

But it is somewhat good that I waited on these because this morning, while playing around with ideas, I came up with this delightful Roasted Leeks and Garlic Spread. It’s amazing — especially on freshly baked bread (I used Pillsbury Simply French Bread).

The spread takes a little more than 20 minutes to bread and is perfect for everything from picnic to date. Heck, it would even make an awesome addition to the standard brunch fare too. Maybe even with a poached egg on top?
Leek Garlic Spread 2
What’s amazing in this dish is how sweet the leeks and garlic get while roasting them in the oven. With a touch of olive oil and a bit of the moisture from soaking the leeks, the leeks and garlic are rendered tender enough to puree and so perfectly sweet. The garlic adds its own sweet savoriness to the mix too. Once it’s all done and pureed, slather it on the bread and sprinkle it with some freshly grated Italian cheese and a sprinkle of your very favorite finishing salt. One bite and you will be hooked.

No, really. I mean it.

Leek Garlic Spread

Would you serve this for brunch?

Roasted Leek and Garlic Spread
serves 8

1 bunch leeks (3-4), white and light green parts only
3 cloves garlic
1 tbsp olive oil
salt and pepper, to taste

Soak the leeks for at least 30 minutes in a bowl of water. Meanwhile, start preheating the oven to 400 degrees.

Line a baking sheet with aluminum foil and pile the leeks on, leaving them somewhat wet. Add the garlic. Drizzle with olive oil and sprinkle generously with salt and pepper.

Roast the leek for 20 minutes in the hot oven. Once they are done, and tender, transfer the whole mixture to a food processor and puree until smooth.

To use: Spread on warm, crusty bread and sprinkle with fresh grated Parmigiano-Reggiano and sprinkle of your favorite finishing salt.

Now, about that fabulous giveaway …


Do you love brunch? I do. It’s a great meal to spend catching up with friends over. And if you like to have brunch at home (I do!), then you will adore this fabulous giveaway from the fine folks at Pillsbury Simply …

One lucky reader will win an amazing brunch-inspired gift basket, complete with all the essentials for hosting a spring brunch. The gift basket includes coupons for Simply… product, a tablecloth, juice glasses, flower vases and more—an estimated retail value $115.

Thanks to everyone who entered! The contest has ended.


Congrats to Anne B, the winner.


Disclosure: The giveaway prize is being offered by Pillsbury. I didn’t receive the prize, and wasn’t compensated for this post. Furthermore, none of this influenced the writing of this post beyond sharing the giveaway details.


  1. Stacey says

    My favorite brunch is something I simply call egg bake. You grease a large baking dish then layer bread (both sides buttered), cooked crumbled breakfast sausage and cheddar cheese. Combine a dozen eggs, milk, and 1 can cream of mushroom soup. pour over the top of your bread layers, leave the entire casserole in the fridge overnight. In the morning, bake for about an hour and enjoy.

  2. says

    Somehow I feel like impulse buying, when it’s not processed foods, isn’t such a bad habit. I get ridiculous around fruits!

  3. Anne B. says

    This leek spread looks delicious! My favorite brunch is an asparagus frittata.


  4. Anne B. says

    I’m already a fan of Sarah’s Cucina Bella on Facebook and now like Pillsbury on FB too.


  5. Anne B. says

    I gave Sarah’s Cucina Bella a Thumbs Up on Babble’s Top 100 Food Mom Blogs.


  6. says

    I can’t imagine the damage you and I would do in a market ….together. Even when I bring a planned list, I impulse buy!

    Love the dip! garlic is love. :)

  7. Vivian ierace says

    Brunch: scrambled eggs; pillsbury whomp biscuits rolled in melted butter, brown sugar,and cinnamon; chunks of bananas and oranges with honey lemon drizzle. So easy.

  8. Marie Husnick says

    I used to work at a Hilton Hotel and every Sunday we would have a great brunch. I was trained for being the omelette chef and so now, I make omelettes with anything you could want and lots of cheese, pancakes, a fruit tray, and coffee and juice.

  9. Pat Bryson says

    My favorite spring brunch is waffles with a touch of cinammon in the batter and a variety of syrups and fresh fruit.

  10. Amber says

    I love a nice, light brunch, complete with fresh fruits and mimosas! :) Thank you for this recipe that i cannot wait to try!

  11. Marie Husnick says

    I “liked Sarah’s Cucina Bella and pillsbury on Facebook and gave Sarah’s Cucina Bella a thumbs up on Babble’s Top 100 Food Mom Blogs. I do not subscribe to Twiiter.

  12. Amber says

    I have also liked the sara’s Cucina bella page on FB, and found this offer via the pillsbury staus update :)

  13. Kat says

    I “liked” Sarah’s Cucina Bella and Pillsbury pages on Facebook! Nice looking page you got there.

  14. Kat says

    The best spring brunch recipe I’ve had so far this year is an asparagus frittata. Very yummy with fresh asparagus.

  15. Amy W. says

    I like both Pillsbury and Sara Cucina Bella Facebook pages! My favorite brunch item is the Pillsbury mini caramel rolls. Using Pillsbury canned biscuits and a muffin tin. Everyone gets the same amount of gooey deliciousness in each roll. My family loves them and I love making em since they r so easy!

  16. catherine l. says

    best brunch recipe:

    good friends
    tasty food
    lots of understanding
    sprinkled with laughter

    doesnt get any better than this…

  17. Dawn Onuffer says

    Your recipe sounds delicious and oh so easy. My favorite brunch recipe is Pesto Cheese Tarts made with those pre-made phyllo tarts. YUM!

  18. opal says

    i love doing bruch, i make home made pizza, salad,my sweet tea of course ranch dip with chips i take lunch meat roll it up like a cone fill it with cream cheese

  19. Tammy Magill says

    Found this link thru Pillsbury, which I already subscribed. Your dip/spread sounds delicious and I plan on making it tomorrow for my quilt group meeting! Its exactly what I was looking for — something savory to go with my mini raspberry cakes. Liked your FB page and gave you a big thumbs up on Babble. Looking forward to perusing your pages.

  20. Kayla says

    The food looks good. i love pillsbury. i bake pillsbury brownies and other stuff. havent had a good lunch or brunch in forever. still waiting for one to come along.

  21. Carrie says

    I love over night oven baked french toast! You make it the night before, so in the morning, you have your company, cup or two of coffee and visit while it bakes! LOVE IT!

  22. Carrie says

    I also am following Sarah Caron on Twitter…can you tell I want to win the brunch prize? 😛 thanks for the great Leek/Garlic spread too!

  23. Charmaine Skeith says

    Monkey Bread and breakfast bites. (a little thing I came up with that you just pop in your mouth)

  24. Sherry says

    My favorite brunch item is a stuffed baked french toast, stuffed with blueberries and cream cheese and then served with warm homemade blueberry syrup. Served with Little Smokies, lots of fresh fruits, and a variety of drinks.

    Love leeks. Always use them in my chicken and wild rice chowder.

  25. sandi kowalski says

    Stacey mentioned the best brunch item. Egg, sausage brunch casserole. Have some strawberries on the side, and a great cup of coffee.

  26. Amalia Barrera says

    I love this spread! My favorite Spring brunch is at Easter’s. Besides the ham, I like to make a lot of finger foods. This spread will be in my list for next year….and in Christmas, too! I even see it being spread on a wrap for next day leftover ham or turkey, chicken, veggies. I wonder how it would taste tossed with pasta and garlicky shrimp.

  27. Ruth says

    Our favorite brunch recipe is individual omelets. I saute whatever vegetable the eater wants: tomato, olives, pepper (green, jalapeno, banana, etc.), onion, lox, baco bits (no real bacon for this family), whatever with some spices (often thyme and garlic/garlic powder), then pour the egg over. When one side is finished, flip it and add cheese. Yum!
    rutheadler at

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