Tuesday, June 19, 2018

Whipped Ricotta & Leek Crostini

By: The Food Hunter

Leeks, though a member of the onion family, are not as pungent in taste. They have a sweet flavor which pairs well with rich ingredients. The most important thing to remember when using leeks is to make sure you clean them thoroughly. It's recommended that you slice them in half and submerge them in a bowl of water for 10-15 minutes, before giving them a final rinse.

Thin sliced toasted bread topped with whipped ricotta and sauteed leeks is one of my favorite appetizers. The flavors go amazingly well together. And although it might look and sound fancy it is relatively easy to prepare.

Whipped Ricotta & Leek Crostini

crusty bread, sliced thin and toasted
extra-virgin olive oil
1 large leek, split lengthwise and soaked in cold water to remove dirt
1 cup chicken stock
1-2 tablespoons fresh basil leaves, sliced thin
salt and freshly ground black pepper
6-8 ounces fresh ricotta cheese

Combine leeks, chicken broth and 1 tablespoon oil in a large pot, cover, and bring to a boil over high heat. Lower heat to a simmer and cook, partially covered, until leeks are tender, about 20 minutes. Remove leeks from pot and let cool, reserving broth for soup. Slice leeks into thin ribbons and transfer to a small bowl. Add basil and season with salt and pepper.

In the meantime add 1-2 teaspoons olive oil to ricotta cheese and whip together. Spread toasted bread with ricotta cheese and top with leek mixture.

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