I’m late. I’m late. I’m late for an important date. Isn’t that what the rabbit said in Alice in Wonderland? At any rate, I’m a little late getting this post out. Laura, at Chef Laura at Home is the host for this week’s recipe for the Food Matters Project. In truth, her choice really isn’t a recipe. In his cookbook (pg.51), Mark Bittman gives a suggestion to come up with new ideas for bruschetta. The point is that Bruschetta can be much more than chopped tomatoes on toast topped with olive oil and basil. It could be lentil salad with peas and green beans; garlicky chard with olives and nuts; or fava beans with asparagus.
One of the suggestions was caramelized leeks with shrimp. I loved the idea of the caramelized leeks, but I was feeling like something on the vegan side, so I substituted toasted pine nuts for the shrimp. It’s a perfectly delightful appetizer, with only four ingredients. It does take about 20 to 25 minutes to caramelize the leeks, so it’s something you might want to prepare once you’re already in the kitchen while you’re making your meal. At any rate it’s a healthy recipe and it’s delicate and delicious!
Servings: 3 to 6
Prep Time: 4 minutes
Cooking Time: 20 to 25 minutes
6 ounces leeks, mostly white part
2 tablespoons pine nuts
6 pieces of whole wheat bread
1-1/2 to 2 tablespoons olive oil
1. Place the leeks on a cutting board and slice through the leeks lengthwise without cutting through the bottom end. Then give the stalk a quarter turn and make another lengthwise cut. Next, wash the cut stalks well and then chop the leeks so they are no more than ¼ – inch wide.
2. Sauté the leeks in the oil over medium heat for about 10 minutes, and then lower the flame to medium-low and continue cooking until they are lightly caramelized, about 20-25 minutes. Lightly salt them.
3. While the leeks are cooking, bake the pine nuts in the oven or toaster oven until they are lightly browned. Watch them carefully it will only take a couple of minutes. Set them aside.
4. When the leeks are about done, begin to toast the bread. When the toast is ready spread the leeks on the toast and top with the toasted pine nuts.
This recipe is also posted at The Pennywise Platter