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Roasted Leek and Garlic Spread

Roasted Leek and Garlic Spread is made from leeks and garlic that are roasted to sweet perfection, along with bold olive oil and a touch of salt and pepper. This is excellent on bread.

Roasted Leek and Garlic Spread

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 bread 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 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.

The spread takes a little more than 20 minutes to make 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?

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. It also makes them so perfectly sweet. Once it’s all done and pureed, slather it on the bread and sprinkle it with some freshly grated Italian cheese like romano or parmesan and a sprinkle of your very favorite finishing salt. One bite and you will be hooked.

No, really. I mean it.

What’s your favorite variety of bread?

Yield: 8 servings

Roasted Leek and Garlic Spread

Roasted Leek and Garlic Spread


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


  1. Soak the leeks for at least 30 minutes in a bowl of water. Meanwhile, start preheating the oven to 400 degrees.
  2. 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.
  3. 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.
  4. To use: Spread on warm, crusty bread and sprinkle with fresh grated Parmigiano-Reggiano and sprinkle of your favorite finishing salt.


Thursday 19th of May 2011

I like Sarah’s Cucina Bella and Pillsbury on Facebook as Ruth Jacob rutheadler at


Thursday 19th of May 2011

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

Amalia Barrera

Thursday 19th of May 2011

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.

sandi kowalski

Thursday 19th of May 2011

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


Wednesday 18th of May 2011

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.

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