What's Cooking: Creamy Leek Toasts - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Creamy Leek Toasts

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Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a tasty appetizer idea.

Creamy Leek Toast / 12 toasts hors d'oeuvre size


· 1 Cup of Minced Leek

· 1 Small Chopped Shallot

· 2 Tablespoon of Olive Oil

· ½ Teaspoon of Chopped Fresh Thyme

· 1/3 Cup of Heavy Cream

· Salt & Pepper to Taste

· Ground Nutmeg

· Red Pepper (Garnish)

· 12 Crostini (French Bread, Olive Oil, Salt & Pepper)



· Cut the French bread into small slices, brush with olive oil on both sides, season with salt & pepper. Place on a cookie tray in a pre heated oven at 375 degrees .Cook them for 7 minutes until they crisp up. Let it cool off.

Leek preparation / While the crostini are getting golden brown

· Heat a large sauté pan, add the olive oil

· Add the shallot & leek, stir and let it cook for a minute.

· Add the cream, thyme and seasoning, reduce by 2/3

· Rectify seasoning

· Spread the leek onto the crostini, garnish with a red pepper strip (if you serve them right away)

· If you chose to serve the hors d'oeuvre at a later stage, place the leek toasts in a pre heated 375 degree oven for 3 minutes, add the pepper as a garnish

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