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?
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.