caramelised leeks, beans & roquefort on toast
Sweet leeks and roquefort are an extremely satisfying combo. I tried this recipe first but felt like it could use some extra sweetness (honey), heat (ginger), herbs (thyme) and I also leurve me some beans on toast. This takes no effort, is cheap af, contains melted cheese, is vegetarian and there’s precious gluten... what more could you possibly ever want.
ingredients
Serves two
- 2 rather thick leeks, sliced
- 1/4 cup butter
- 1 tablespoon of minced ginger
- bunch of thyme
- 1 can of large white beans, rinsed
- 1,5 tablespoon of honey
- thick slices of white bread, toasted (about 6)
- 150 g Roquefort
+ salt, pepper, heavy-bottomed pan with lid
method
prepare
Wash and slice leeks, rinse beans and mince ginger. Pick about 1 tbsp of thyme leaves. Melt butter in a heavy bottomed pan with a fitting lid until foamy and add sliced leeks, ginger, thyme, beans and honey. Season very well with salt and pepper, cover and let simmer on a low heat for 25 minutes. Meanwhile toast the slices of bread to a deep golden brown. Since the leek and beans mixture is pretty soggy, it will soften the bread so you need it to be toasted well.
serve
Preheat the broiler on high. Scoop leeks and beans mixture onto the toasts (you can mash some of the beans with a fork) and place on a baking tray. Heap some roquefort onto each toast (in the middle, so it melts onto the toast and not the baking tray) and broil until it starts to turn golden.