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Categories:Viewed: 55 - Published at: 5 months ago
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 clove of garlic, minced
- 2 leeks, quartered, cleaned and sliced
- 2 cups cooked white beans (or 1 15-ounce can)
- kosher salt, freshly ground pepper
- 2 tablespoons lemon juice
- 15 slices aged Gouda (aged Comte also works, or even Parmesan)
- 1 tablespoon lemon zest
Method
- In a medium saucepan, heat the butter and olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped leek, and saute for another 5 minutes.
- If you are using canned white beans, drain and rinse them. When the leeks are almost done, add them to the pan and heat through, 3-4 minutes. Turn off the heat, and stir in the lemon juice. Add salt and pepper to taste.
- Slice a baguette into thin rounds and lay them on a baking sheet. In a 300F oven, bake them for about 10 minutes, or until lightly golden. (You don't want to skip this step--untoasted bread does not hold heavy beans very well!)
- Spoon the leek and white bean mixture onto the toasts. Top each with a thin slice of the aged Gouda, and a pinch of lemon zest.
