Grilled Cheese Leek Toast Recipes
GRILLED CHEESE LEEK TOAST
This recipe is by Donna Hay (www.donnahay.com). I found it, and it looks so delicious that I wanted to have it in my cookbook. I think you all will agree. Perfect for fall or winter with a good book and a fireplace.
Provided by PhantomLeafEffect
Categories Lunch/Snacks
Time 25m
Yield 4 toast pieces, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter in a large non-stick frying pan over medium heat.
- Add the leek and cook for 5-8 minutes or until soft and brown. Set aside.
- Melt the extra butter in a saucepan over low heat. Add the flour and cook, stirring, for 3-5 minutes or until light golden.
- Gradually whisk in the milk and cook for 30 seconds or until thickened.
- Whisk in the ale, Worcestershire sauce, mustard, cheddar, egg yolks, salt and pepper and cook, stirring, for 3-5 minutes or until thickened slightly.
- Top half of the bread with half of the leeks, then the remaining bread and leeks and the cheese mixture.
- Grill (broil) under a preheated hot grill for 1-2 minutes or until golden.
Nutrition Facts : Calories 324, Fat 21.1, SaturatedFat 12.3, Cholesterol 134.2, Sodium 402.8, Carbohydrate 25.3, Fiber 1.6, Sugar 3.4, Protein 9
GRILLED LEEK DIP
Smoky leeks from the grill add punch to this creamy appetizer with veggies and chips. If baby Vidalia onions are available, I use those. -Ramona Parris, Acworth, Georgia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- Trim and discard dark green portions of leeks. Brush leeks with oil; sprinkle with 1/4 teaspoon salt and pepper. Grill leeks, covered, over medium-high heat until lightly charred and tender, 8-10 minutes, turning occasionally. Cool slightly; chop leeks., In a small bowl, combine sour cream, Worcestershire sauce and remaining salt; stir in leeks. Refrigerate, covered, 2 hours before serving. Serve with vegetables.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 93mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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- Melt 1 tablespoon of the butter in a cast iron (or other heavy) skillet over medium heat. Sauté the leeks in the butter with a pinch of salt for about 1 minute, until starting to soften. Add 1/4 cup of water, stir, and allow to continue to cook for about 5 minutes, or until leeks are very soft and water has evaporated, with almost a melted texture, adding more water if necessary and stirring occasionally as they cook.
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