Burrata and Leek Big Toast
SEATTLE / Stoneburner / Jason Stoneburner / serves 2
Washington leeks give this big toast recipe big flavor.
Split the leeks lengthwise and thinly slice into half moons.
Blanch leeks in boiling salted water for 20 seconds and shock in a water ice bath, then drain leeks and dry.
Lightly heat olive oil, add pepper and zest, then pour over blanched leeks.
Add lemon juice and salt, then stir to mix.
Grill bread with a little olive oil and salt, divide cheese among bread pieces, and top with leek condiment, herbs and greens.
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.
Ingredients
Directions
Split the leeks lengthwise and thinly slice into half moons.
Blanch leeks in boiling salted water for 20 seconds and shock in a water ice bath, then drain leeks and dry.
Lightly heat olive oil, add pepper and zest, then pour over blanched leeks.
Add lemon juice and salt, then stir to mix.
Grill bread with a little olive oil and salt, divide cheese among bread pieces, and top with leek condiment, herbs and greens.
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.
