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Burrata and Leek Big Toast

Yields1 Serving

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
 ⅛ 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.