Burrata and Leek Big Toast
SEATTLE / Stoneburner / Jason Stoneburner / serves 2
Washington leeks give this big toast recipe big flavor.
2 ½ cups leeks, thinly sliced in half moons
1 tsp Aleppo pepper or chili flakes
¾ cup olive oil
â…› tsp salt
zest and juice of 1 large lemon
1 Burrata or your favorite cheese
1 loaf of your favorite rustic bread, such as ciabatta
Picked herbs and greens to garnish (mint, dill, arugula and mustard greens, recommended)
1
Split the leeks lengthwise and thinly slice into half moons.
2
Blanch leeks in boiling salted water for 20 seconds and shock in a water ice bath, then drain leeks and dry.
3
Lightly heat olive oil, add pepper and zest, then pour over blanched leeks.
4
Add lemon juice and salt, then stir to mix.
5
Grill bread with a little olive oil and salt, divide cheese among bread pieces, and top with leek condiment, herbs and greens.
6
The leek condiment can be stored in the fridge for 5 to 8 days, and can be spooned over everything from fried eggs to grilled steak or fish.
Categorymain dish
Ingredients
2 ½ cups leeks, thinly sliced in half moons
1 tsp Aleppo pepper or chili flakes
¾ cup olive oil
â…› tsp salt
zest and juice of 1 large lemon
1 Burrata or your favorite cheese
1 loaf of your favorite rustic bread, such as ciabatta
Picked herbs and greens to garnish (mint, dill, arugula and mustard greens, recommended)
