leeks-toasts-with-blue-cheese Recipes

leek toasts with blue cheese

I get in a lot of cooking ruts. Except, “ruts” sounds like the bad kind of monotony, but I’m not sure that it is. There have been pasta phases, in which I was certain that any vegetable, chopped, lightly cooked plus parmesan plus penne made a perfect dinner. I was on a homemade pizza bender for a year or maybe five. There was a galette fixation, that still rears its head once or twice a year. And currently, I’m struggling to find a single food that doesn’t taste better when it lands on toasts.

leeks
trimmed, halved leeks

Hear me out: Even the most poorly stocked kitchens — self, I’m looking at you and your shop-for-one-dish-at-a-time ethos — probably have bread, somewhere. (Mine is in the freezer. I buy good stuff, and then don’t feel rushed to use it up.) And whether you’ve got diced prosciutto or an excess of greens around, cooking them together and dolloping them on toasts somehow makes them more elegant, more open-faced sandwich-ish, more light dinner-ish. Now that the weather is finally (finally!) warmer and the farm stands are green again, quick meals are welcome.

sliced leeks

light sourdough

Now, I know that leeks are planted in the fall and thus probably don’t count as a spring vegetable. But around here, farms often pull them in the spring* and the spring variety has an incredible depth of flavor*. They’re also caked with more dirt than ever, having all of those extra months to roll in it, but I find that the same cleaning technique I use for less gritty leeks (and all greens), that is, plunging them gently in cold water and letting the sand and dirt fall to the bottom, works just as well. The only thing that leaves is bread (use whatever you have and don’t fuss over it as the leeks will steal the show), the cooking of the leeks (gently but lazily in butter and olive oil) and a little something-something on top. I used blue cheese when I made these, but goat cheese, either a feta sprinkled on top or a soft one spread underneath, would be wonderful. Finally, they reheat well so if you’ve made, say, a tray of toasts but decided that you first must run around outside (pressing your face against every single storefront glass, picking gum off the sidewalk while your mama grimaces, etc.) for a while before dinner, they’ll wait for you. Spring, it’s so nice to have you back.

briefly broiled

* Hat tip to Melissa Clark for unmuddling my confusion as to why post-season leeks are so freakin’ good.

One year ago: Pecan Cornmeal Butter Cake and Mushroom Crepe Cake
Two years ago: Endive and Celery Seed Salad with Fennel Seed Vinaigrette and Rhubarb Cobbler
Three years ago: Martha’s Macaroni-and-Cheese and Crisp Salted Oatmeal White Chocolate Cookies
Four years ago: Pickled Garlicky Red Peppers and Raspberry-Topped Lemon Muffins

Leek Toasts with Blue Cheese

I was all set to slow-caramelize the leeks as I would onions when I came upon Molly Wizenberg’s recipe for Leek Confit in Bon Appetit and decided it sounded much more straightforward. I’ve tweaked it a bit — less butter, some swapped for oil, as I didn’t need the full richness of a confit, I leave the leeks wet rather than adding water, etc. — but the basic cooking technique is the same, and it’s a cinch. This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top. But I bet you didn’t need me to tell you that!

With a big salad, makes a light meal for 2 or appetizers for several; this easily doubles if you doubt that it would keep you sated

1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)

Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

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194 comments on leek toasts with blue cheese

  1. Mmm, I love making toasts like this. I often do a version with sauteed mushrooms, olive oil, balsamic vinegar and any hard, grating cheese. In addition to being a great appetizer, they pair wonderfully with soup.

  2. Oh leeks… oh Spring produce…. I love, as do most, caramelized root vegetables, over toast with some rich cheese is heaven sent. Leek toast – now we are on to something. Smooth and rich without heaviness that often is overdone. Cheers, this is a keeper. Topping mine with egg of course…..

  3. I have to admit I am not a huge blue cheese fan. But I love just about every other kind so I am sure I could substitute and it would still be fantastic. Maybe goat cheese?

  4. Lazy_Lurker

    YUM! And I’ve got both leeks and a good gorganzola at home. Thanks, Deb – this will be reviewed on cookbooker tonight!

  5. Shakila

    Weather is STILL not warm enough around here IMO but that is some seriously good leek advice. Had no idea that spring leeks would taste leekier than fall ones.

  6. The way I wash leeks is slit them from their green tips down towards their whites in a few places and then run each under the tap for a little bit, pulling back the layers and letting the water dislodge the dirt. An old Peter Berley trick.

    I also have problems shopping for more than one meal at a time. I guess that’s what happens when you’re used to living near a farmers’ market.

  7. Please make the size of the text a lot bigger. It’s hurting my eyes to read it. I always have to use the “Large” size at my weblog Danger Men Cooking! because the size labeled “Normal” is like the type size here.

    PS – Lovvve your food ideas.

    Mark

  8. I’ll admit I breathed a sigh of relief when you mention goat cheese next to the blue because I don’t think I can handle that strong thing. I’d probably add some scallions and onions to this too. And yes, eggs.

  9. Ha! I call my ruts “cooker’s block,” since it isn’t all that dissimilar to the the occasional writer’s block I experience in my professional life. Only less delicious.

    This looks fabulous – although bread isn’t one of my usual pantry companions, frozen pizza dough is. I have a feeling leek & blue cheese pizzettes are in my near future. Hope you’re enjoying the fabulous weather!

  10. Saramin

    Mmmm, I bet this would be stunning on that black pepper-bacon farmbread currently sitting in my fridge. Buying leeks after work today!

  11. I make a leek confit like this all the time and I LOVE it. I usually top my toasts with spreadable goat cheese, then the leeks, then a sliced asian pear, but blue cheese would be awesome too. I totally agree with you though that this type of recipe is useful for so many other delicious things – it is fab scrambled into eggs, tossed with pasta…the possibilities are endless!

  12. I’m equally guilty of shopping for one dish at a time! Er, it’s all about having the freshest ingredients…right? I made leek and potato pies with blue cheese recently, so I’m having an easy time imagining how these would taste. Yum!

  13. I get into cooking funks all the time too and also have a problem with grocery shopping per dish, plus extras, like stuff on sale, new stuff I want, etc , etc….

    Currently I’m trying to not eat peanut butter tast for breakfast, lunch and dinner. This will probably be a welcome change.

  14. Sometimes I just need to read the title of a post and I’m already hooked. This is one of those posts. On the basis that everything tastes better with bacon, I might had some bacon to the leeks while they’re cooking but I can’t begin to imagine how yummy this is! I’ve got to make it tonight :)

  15. Keren

    I’m moving to NY from Jerusalem in a couple of months and just know I’ll miss the local bread and bakeries terribly. Any recommendations for places to get good – leaven – bread, like in the picture?

    1. deb

      Keren — Sullivan Street Bakery, Balthazar… there are lots of places. Even Whole Foods and other grocery stores have a good selection of breads from bakeries around the city. Of coruse, this bread was from Fresh Direct, a grocery delivery service. Not fancy, but it arrives par-baked and you can keep it in the freezer until you want fresh bread.

  16. OH my GOSH. Cheese on toast with some oniony-leeky goodness? I LOVE blue cheese and these are perfect for summer with a chilled glass of pinot grigio on the back deck. Thanks, Deb!

  17. Sharon

    Oh, man. Looks amazing, and I just purchased leeks at the market. Promised the husband chicken w/ leeks, may have to change my mind.

  18. Dan

    Must be leek day or something. I just did a potato leek soup, but I hadn’t thought of garnishing with bleu cheese – flash of genius!

  19. Gayle S

    Holy smoke, these look good! I needed a quick idea for dinner tonight…maybe with goat cheese and some herbs…our tummies will be very happy!

    I’m on a toast kick too – you read my mind so often!

  20. Don’t ever be ashamed about a toast rut! I’m also perpetually fixated on toast (though the rut is now few years strong). It’s just downright efficient, especially when compared to galettes and homemade pizza!

  21. Anna

    Speaking of foods that are great on toast… Vegetarian Suppers from Deborah Madison’s Kitchen has the best recipe for lentils *cooked in red wine* and served on toast. So completely swoon-worthy.

  22. Pamela

    Three years ago I discovered and fell in love with your Crispy Salted White Chocolate Oatmeal cookies. So thanks for the reminder of their anniversary! They are truly EPIC!

  23. Elise H

    This looks amazing and as I had made the braised leeks for our Passover dinner (on your advice in this column) I am certain this use of leeks will be equally delicious. I may try this tonight with some soup or a salad, but I know that I will be adding some delicious pancetta as well and thus may reduce the olive oil (or eliminate altogether.). I think everything tastes just that much better with some porky goodness. I may have to swap out the cheese just to avoid having it too salty, but that is an easy fix.

  24. This looks super delicious. I need to decide what I’m making for dinner soon (quickie grocery run on the way home). This might be on the list if I can convince my husband that leeks are delicious.

  25. The link to Melissa Clark’s NY Times article about leeks made me squeal. I made that Potato Leek Gratin the week that article was published, and it was SO good. This post reminds me of my favorite smitten kitchen post ever–the scrambled egg toasts with goat cheese. Yum.

  26. Noa

    When I saw the very first photo, I thought… + salad + eggs = lunch. I was happy to read you agree! Everything that involves bread is welcomed here.

  27. “Killer” is the first word that came to mind upon seeing these. Such bold flavors mingling, yet a simple and rustic presentation. We’re in limbo without a home right now, but when we have a house-warming, I imagine these being passed.

    Cheers,

    *Heather*

  28. LisaA

    Deb, this looks delish! Must now buy leeks to make & serve at a dinner I am hosting next week. I am curious as to what you recommend as the best way to re-heat these gems…a blast in a hot oven?

    And…it’s not a cooking “rut” (too negative)…I prefer to call it my “cooking focus du jour” or “food fixation”. But then again, I call leftovers “encore presentations”…

    1. deb

      LisaA — I suggested you gently rewarm them, i.e. 300 degrees just until they’re warmed through. High heat will overly toast the edges and leave the middles cool.

  29. I don’t actually NEED toast for this, right? I can just eat it from the pan, perhaps while it is still cooling down on the stove…Oh, was that out loud?

    I know that feeling of falling into a rut. I was on a bit of a cardamom jag this past winter. No harm, no foul, and let me tell you, cardamom hot chocolate topped with cardamom whipped cream makes a nasty winter a little more pleasant. I see a leek toast and blue cheese dinner followed by some cardamom-spiced dessert in my near future…

  30. meg

    Wow! These are beautiful, and you had me at blue cheese. I’ve always thought of toasts as comfort food. One of my favorites is avocado with salt and pepper, no more, no less. This is one I’ll have to add to the repertoire.

  31. Katharine

    These look great! I’ve never tried leeks but this seems like an awesome first go. I hope this is helpful (not nitpicky) – feta is made from sheep’s milk, not goat’s. Working in a cheese shop will make you oversensitive, apparently.

  32. Jeannie

    This is such a great idea for an appetizer to bring or make for friends….I love it….It sounds “Jeannie” proof…..and my favorites bread, cheese and a vegetable…..I will just have to go out and buy some bread and some cheese to practice these… sometimes I just love practicing!!! Thanks for a terrific idea!!!!!

  33. Lora

    The weather still sucks here in the Pacific NW but I will be making this recipe soon. And I wanted to also say that I saw you in the latest issue of Reader’s Digest – its always so exciting when I see someone I “know” in a publication I read!

  34. Sarah K

    I’m curious about the bread-in-the-freezer idea. I have an amazing bakery up the street but seldom buy because a fresh loaf guarantees one of two problems. Either I resist temptation and eat a sensible portion, result: stale bread (aka, more croutons than one family needs!), or, even worse, I fail to resist temptation and eat the whole loaf.

    So I’m wondering based on your note to Keren, above, do you freeze fully baked loaves or only the par-baked? And if you do freeze a fully baked loaves, do you slice them first and how do you reheat?

    Thanks!
    Sarah

    1. deb

      Sarah K — What Susan said. Definitely better to keep sliced bread in the freezer (easier to remove in portions) and, of course, know thy freezer. Things in my freezer smell quite freezer-y by the end of one month, so I try not to keep them in too long. The par-baked bread isn’t mine. I buy it from Fresh Direct from time to time and keep it in the freezer. They even have half sized baguettes. It’s not perfect but it’s wonderful in a pinch.

  35. I flirt with leeks every time i go to the supermarket but i can never think of anything good to do with them other than throw them in soup – thank you for this! i also have been on a 5 year “phase” of making homemade pizza…like twice a week (what?! who just said that?!).

  36. Susan

    Sarah K, I just read your question to Deb about freezing bread. I do it all the time. You can freeze either fully baked or par baked bread. You could freeze a whole loaf but slicing it is much easier as you can then thaw just what you need. If you are toasting it you can just put a slice right in the toaster, or if you don’t want it toasted/warmed you can let it thaw for a little while at room temperature. Almost as good as fresh baked!

  37. Jenn

    These look so good! And man, do I know about ruts. My current rut is a sandwich rut. I’m pretty sure I could eat a good sandwich on a baguette every day.

  38. Hi Deb- wonderful use of leeks. As I absolutely adore leeks, I think topping toasts with them is brilliant… Am visiting your lovely and very GREEN city right now- so, helloooo! Happy springtime to you!

  39. Tricia in Monaville

    Mark, I hope you’re still reading! You can press “Ctrl+” to make your web screen larger. It’s like magic. And you don’t have to fiddle with any of your computer or browser settings. When you exit and reinvoke the browser, it’s back to normal.

    Deb, I’m out of leeks and disinclined to drive 15 miles to the grocery. Would sweet white onions get it done?

  40. oh.

    oh, oh.

    we have a fresh loaf of homemade sourdough, about to go into the oven. and company this weekend. and, i’m suddenly thinking, a hankering for leek toasts.

  41. I think my perfect meal might just be an assortment of delicious vegetable/cheesy/meaty things on crusty breads. Why has no one opened a crostini bar or scandinavian open-faced sandwich bar in NYC? Doesn’t that sound like it could be the next big food craze? Deb, i think it’s up to you!

  42. Wow, these look great. I just had to harvest some green garlic out of my garden (the weeds were out-competing it) and I’ve been trying to find a recipe to try. I think green garlic could be a great substitute for leeks, maybe with feta, definitely lemon juice… Ooo yes, I am getting very excited about these ideas. Thanks for the inspiration!

  43. These look absolutely delicious – I will be making them with goat cheese per your suggestion. I also wanted to point out a small proofreading error, I believe you substituted “little” for “letting” in your description of how to clean leeks in the third paragraph.

  44. Maria in Oregon

    This looks so delicious! It’s given me an idea. I think I’ll try in with puff pastry. I often cheat and buy Pilsbury crescent roll dough to make my own version of Hot Pockets. (Often I use left-over chicken pot pie filling – which is always the leftovers of a roast chicken dinner – I hate waste, and my family prefers my leftover creations to the originial meals!) Leeks and cheese would be a great filling!

  45. Liz L

    Yum! Yum! Yum! I just made these with goat cheese and they were wonderful! A perfect hors d’oeuvres! I wish I had more leeks so that I could make them for dinner, too!

  46. I think you’ve just paved the way to a new obsession. (My husband would love a break from pasta.) I’ve been making my own version of your wonderful rustic white bread (with some herbs and a touch of wheat flour; on my blog with credit to you, of course). It would be perfect for all sorts of cheese + [yummy stuff] toasts.

  47. talia

    I have a question
    we just spent the last month getting our kitchen redone which means a month without an oven
    we just got our oven bac and i want to bake a dessert to celebrate the completion of our kitchen.
    any ideas?

  48. Yum! This looks incredible! I completely agree with you on the toast thing. It’s a great way to have a quick lunch. The combination of leeks and blue cheese also sounds so good. Thanks for a great post Deb!

  49. Mai

    Oh nice, I just picked up some leeks and have some feta in the fridge, maybe if I wake up in time it’ll be my breakfast on an everything bagel.

    And yes, definitely get the rut, I just transitioned from everything belongs in a tortilla to eggs are for all meals. Oh well, can’t complain too much since both statements are true.

  50. We can be honest here, right? Anything toasted is good. Anything with cheese just ups the ante. Leeks , onions, garlic, the allium family is like the f-ing trifecta. it’s all good…

  51. Emily

    Go light if you must with the salad and/or poached egg, but I am here to tell you that this creation was absolute Wednesday-night extravagance with a Dijon-rosemary-thyme rubbed skirt steak and a bottle of Rioja. Just sayin’. I’m also reminded of the cocktail party I once threw that involved toasts with assorted spreads (white bean, classic tomato, baba ganoush). Toasts are not a rut, they are a whole food group! Thanks for this one–I have loved other posts of yours, but this is the first one I’ve been compelled to comment on. Of course, it could also be the Rioja talking.

  52. Hi Deb, I had all the ingredients in my kitchen for these, so I made them spur of the moment with dinner tonight and WOW! I’m so glad I did. They ended up being so much better than what I had intended to make. I spread goat cheese on toasted baguette, then topped with the leeks and a drizzle of honey. I loved the sweet/salty/tangy/creamy/oniony combination – fantastic. I will be making these again and again. Thank you!!

  53. I recently started to stash my freezer with bread as well, and it is a blessing. I had stopped buying bread because I could not help eating the whole loaf in minutes. Now I stash it in the freezer as soon as it gets home, and it is there, already sliced, whenever I need toast. The important thing is not to leave it more than a week or two, or it will get frost bitten (still good for crostini though).

    A little side note: your spelling is always impeccable, but this time one typo slipped: prosciutto should be spelled prosciutto, not proscuitto. Easier to spot for an Italian :)

  54. Doug

    Great post! Check out Rouge Tomate on east 60th by the park. Great place and they have a whole section of the menu devoted to toast topped with different types of seasonal vegetables/proteins.

  55. Ginger

    Looking forward to trying this. Defrosting bread as I type and going out soon for leeks and blue cheese.

    Perhaps a typo in the leeks section of the ingredients.

  56. Serving spring on toasts. This will be on a plate this weekend. I love the idea of freezing bread – I seldom do it and then we much way too much at night. I needed that reminder.

  57. Goosebump synchronicity moment! This post brings together the 3 best things from yesterday’s tailgate. A farmer friend pulled out the most picturesque, brawny bunch of leeks seen this early in the season, our favorite baker introduced this week a super-nutty sesame seed batard, and one of our cheese makers just started offering goat butter. So let there be leek toast. Pairing toast with a spicy arugula-radish salad and green garlic dressing, it’ll be our first 100% local meal of the season. Dinner decided. I can get to work now.

  58. Rachel

    Made this last night with goat cheese spread on the toasts and the leeks on top. It was OUTSTANDING, like “Did I really make this!?!?” outstanding.

  59. YUMMY…My friend once made something similar with garlic scapes and i crave it. This is a great alternative for the hard to get scapes. He also put a walnut on top as a garnish.

  60. Rebecca

    I had these for dinner last night, and they were delicious. Also, they were very easy to make and didn’t use up every pot in the kitchen. Definitely going in my “make again” file. At least if it would if I were organized enough to have one.

  61. Janet

    Omg, I saw this and I knew I had to make it. I used all of my leftover leeks, and had the best breakfast ever! Thanks! Now I have to go to the store to buy more leeks so I can eat this forever.

  62. Anne

    This is great Deb. We have sandwich night every Tuesday. The hubs and I are soooo sick of cold cuts. This will breath some new life into sandwich night. This is exactly why I can’t bring myself to give up carbs: nothing is better for helping you clean out your kitchen and scrape together a last minute meal.

  63. Rosemary Griffis

    These look great! But since leeks are a dollar apiece at the grocery and at the food coop, I’ll have to wait until I get to the farmer’s market to see if I can get them cheaper.

  64. Ena

    I made it for lunch yesterday and it was so very good! And easy and quick, which is my favourite part! I love having simple, no-fuss lunches and is one of such.

  65. I know what you mean about using toasts, so often I tend to think of carbs in terms of potatoes, rice, pasta and often forget about simple old bread.

    Thanks for the inspiration, I have a stack of goats cheese at home that I’ll try this with.

  66. samarahuel

    Deb, you are cruel! I’m already missing the many blue-cheesy dishes that I live when I’m not pregnant, but now I have another one to crave? I’m sure the suggested goat cheese or feta would be good too, but I can’t get my mind off the blue cheese. As my 20-month-old has started saying, “Oh mah(n)!”

    So, clarify for me: you rinse the leeks in water after they’re completely sliced? (And I’m assuming that “hlengthwise” = “halved lengthwise.”)

  67. So I did make this last night and…we ooohed and ahhhed with every bite. Our neighbors might have thought we were up to something else ;-)

    Extra sandy leeks=split and chopped dirty, soak in deep bowl, agitate, soak, drain, rinse, shake strainer, soak, agitate, drain, rinse, shake strainer, repeat… Think chopping then cleaning works best for me.

    Added green garlic stalks to mix. Braising, mine got too brown too fast (depends on sugar content). Kept adding wine to simmer, about 2 cups in all, then opened lid to cook off right before serving.

    Served with bitter salad with tart basic vinaigrette with barely poached egg on top. Drizzled leftover dressing on toasts.

    Leeks never were a lunge-for item at market, now they are. Thanks for that!

  68. Patty

    I just made these and they are AWESOME!! Used feta instead of bleu, and some spring leeks from the Farmer’s Market. So simple and just amzing!

  69. Pam

    The butter/oil and seasoning sounds yummy as does feta or blue cheese (my preference would be blue). Leeks, though, is not something I think of eating too regularly. Hmmm. They do look good. And i’m with ya on the concept that everything is better on toasts!

  70. freezing the fancy bread, that is such a good idea! i’m only just starting to trust my freezer after testing it on a few bagels. it’s so nice to have a way to keep things from going bad (i know i sound like i’m from the 1800’s…i just don’t trust non-fresh food!). anyway, i think a toast rut is one of the best kinds to be in. these look fantastic.

  71. me

    first time poster, and i have to tell you that i LOVE your blog, and i can’t wait to devour your book. i am gluten-intolerant, and have quite successfully adapted so many of your recipes. i’m constantly inspired, so thank you. we have an incredible gluten-free bakery in our town, and i’m going to splurge and buy a loaf of good bread to make these!

    there are a few other spelling mistakes, and i feel okay about pointing them out because it seems you appreciate it when people do (i also feel a bit like a jerk, too).

    when talking about spring leeks: “They’re also caked with more dirt that ever”, that should be than?
    when listing leeks as ingredient: “hlengthwise and white and pale green parts”, extra ‘h’ at beginning of the word.

  72. Jaye

    just made these and almost didn’t get any myself – they went that fast!
    When I said “leek toasts and poached eggs” for dinner, my husband had That Look on his face, but then he tried them. I used a combination of strong goat cheese and cream cheese. Fantastic. (as usual deb)

  73. Erin

    I made these with herbed goat cheese instead of blue cheese and they were amazing!! I would definitely recommend trying that.

  74. sk

    We enjoyed these last evening. I made a batch with blue cheese and then a batch with goat cheese. I must say that the goat cheese ones paired much nicer than the blue cheese ones. In a side by side comparison, we decided that the blue cheese ones were not nearly as good with the leeks as the goat cheese ones
    Thanks for the great recipe!

  75. Barbara

    These was my first foray into cooking with leeks. It was delicious. I used feta cheese and thin sliced Light Pepperidge Farm Bread.

  76. Emma

    Made these on Friday as an appetizer for friends. I love a good leek, and cooking them slowly made them perfectly soft and sweet. Combined with the tangy savory flavor of the blue cheese, they are nothing short of phenomenal! Will definitely make these babies again!

  77. Ah, leeks. Thank you for spreading the word Deb! A much maligned vegetable. I don’t know why – too much grit / dirt maybe? Surely anything that you cook in oodles of butter has got to be tried?? I make a ratatouille using slow-cooked leeks (in butter) instead of onions. Has a wonderful depth of flavour you don’t get with plain onions. This is a fantastic recipe, and you’re right – good bread toasted makes food sing (even plain old olive oil and salt!). Another lovely post, thank you.

  78. This post has been dancing around in my head for a few days because I want it so badly but recently started restricting bread from my diet. But I got around this by making a Leek and Blue Cheese stuffed chicken thigh. It. was. awesome. Good with goat cheese too! And yes, I did make both.

  79. Oh Deb, now you’ve got me addicted. I made this three times. And then I used this filling and made a leek and goat cheese tart. And then I made a leek and Speck risotto. And then… intervention, please.

    Congrats on winning Saveur’s Best Cooking Blog! I wholeheartedly agree. :)

  80. Rebecca

    I have to add…and I admit I haven’t read the comments yet…but my husband and I do something similar and make our version of twice baked potatoes. We sautee the leeks, throw in some mushrooms, mix in dolcelatte/gorgonzola, and then when the potatoes are finished, scoop out the insides, mix it in with the unbelievable mix, and restuff and rebake. We’ve been known to forget to stuff the whole mix back in the potatoes so we can scrape the bowl. Our version of the last dregs of cookie dough…

  81. I’m another leek convert! I think many years of overcooked transparent leeks in cafeteria potato-and-leek soup had me phobic of them. Because I was afraid of the mix being a little bland, I threw some shallots in there as well – a good addition! I tried mine with a nice herbed goat cheese, and I can’t wait to have it again tomorrow night (cooking for one over here… let’s hope the leek mixture reheats well!). Thanks for sharing the recipe, I too love this kind of meal, but can’t stand having too many fiddly parts to prep. This came together very quickly & easily for me.

  82. I just fixed these for my dinner and they were absolutely divine! I ate three of them all by myself. I too live alone, and it’s difficult for me to stand very long. in a short period of time I enjoyed what to me was a gourmet meal. Many thanks for this recipe, i will be using it again.

  83. joylenore

    If ever in the Seattle area, a stop into Dinette, on Capitol Hill, is one worth making for any lover of the toasts. The top half of the menu boasts the BEST toasts in the PNW.

  84. Dash

    Downright DELISH. Only changes: I used goat cheese and added a tablespoon more butter once the leeks were finished…oops. Also, you’re my idol.

  85. Paula

    Surprising! I’m not used to these mixes or even to these ingredients, but we tried it and we loved it. The flavors are so different yet they taste so good together! :)

  86. sophie

    this sounds amazing, i love leeks. however, i’m not a huge fan of blue and/or goat cheese…do you think some other spreadable cheese (cream cheese?) might work?

  87. jeanne

    We’re off living in Berlin for a few months and this was the ultimate for comfort meal for me and my boyfriend on a cold, rainy, June night. Thanks!

  88. georgina

    I made this for an entree tonight, it was absolutely divine and extremely simple. Thanks for another great recipe! Oh and I also made the tomato and sausage risotto for dinner, also divine :)

  89. Wench

    Okay, so I just made these, finally, for a party. I and a couple of friends have been drooling over them since you posted them. Holy god, they are a-mazing. They disappeared nearly immediately. People were fighting over them. They are that. good.

  90. Ash

    I love everything in this recipe! I really want to make it for my book club this weekend, but I’m unsure how much to buy. It seems insane that 3 heaping cup fulls of sliced leeks would fit onto 6 bits of bread, do you have a lot of extra? I’m making enough for about a dozen women, how many times should I multiply this recipe by? Thank you so much for this recipe and for any help you can toss my way!

  91. B

    I just discovered your website a couple of weeks ago, and just made these leek toasts for a dinner party tonight — delicious! Thanks for the recipe, and I love the site.

  92. Rachel S

    SOO Good! Another great recipe. Got leeks in my produce delivery. Never have cooked with them before. Decided these would be great as an appetizer to a steak dinner. Amazing. I didn’t add any butter, just olive oil. I plan to make these as a side for some soup today at lunch!

  93. Caitlyn

    I made these tonight; my first time ever using leeks as the starring ingredient in a recipe. I used feta instead of blue cheese, and used olive bread for toast, as that’s what I had on hand. It was super delicious, I definitely will make again soon. Thanks!

  94. Amy

    Mmmm…these might just have changed my life. Epic is RIGHT! My friend made these with goat cheese instead of bleu cheese, and used a seeded/salt bread for the toast. I honestly wanted to snatch the plate up and go lock myself away to eat them ALL! My better manners prevailed, but I can’t wait to make them for myself (and maybe I’ll share with my friends. Or maybe not.)

  95. Michele

    I made these a couple of days ago and they are TO DIE FOR. I could have eaten an entire baguette slathered with this stuff all by myself. I was skeptical about the amount of leek called for relative to the number of little toasts, but it was perfect. I’m thinking that throwing this filling into an omelet or crepe would be pretty darn good too.

  96. Wendy

    I purchased a ton of leeks at the farmer’s market, sliced them and put them in the freezer. I’m pleased to report that they cook up wonderfully!

  97. Natalie

    OMG I made this for the first time on Friday on a whim (but with goat cheese). SO DELICIOUS and so easy to make! I’ve already made it again today. This is definitely going in rotation.

  98. Susan

    This is VERY good. I never know what to do with leeks when they come in my Co-op box, and so tried this recipe. Very good and very easy. My 11 yo daughter liked it also. I used Swiss cheese, basil olive oil and truffle salt because that’s what I had. Delicious. I’ll be making this regularly, not necessarily with toast, but over rice or in an omelet. Thanks!