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.
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?
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.
Ingredients
- 1 bunch leeks, (about 3-4), white and light green parts only
- 3 cloves garlic
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Soak the leeks for at least 30 minutes in a bowl of water. Meanwhile, start preheating the oven to 400 degrees Fahrenheit.
- 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.
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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.
I like both Sarah’s Cucina Bella and Pillsbury the recipes are marvelous,
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.
My favorite spring brunch is waffles with a touch of cinammon in the batter and a variety of syrups and fresh fruit.
I love cucumber sandwichs and tomatoe soup or a fresh tossed salad for brunch
I love a nice, light brunch, complete with fresh fruits and mimosas! 🙂 Thank you for this recipe that i cannot wait to try!
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The best spring brunch recipe I've had so far this year is an asparagus frittata. Very yummy with fresh asparagus.
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!
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I love anything for brunch but God help if I dont have a Cava.for brunchz