Burnt Leek Toast with Farmer’s Cheese
This is our veggie ode to the Seattle dog - a local street food delicacy consisting of a hot dog topped with grilled onions and cream cheese. It’s the favored late night snack of Capitol Hill bar-hoppers and young dirtbag line cooks, not that we would know anything about that.
Serves 2
METHOD
Preheat the broiler on high (see note).
Cook the leeks. Remove the dark green leek tops and reserve for stock (or another use). Wash the leeks thoroughly. You may need to remove a layer or two if they’re particularly dirty. Arrange the leeks on a sheet pan and place 3 inches under the broiler. Cook, rotating regularly, until the leeks are completely blackened and a cake tester, or knife, can easily pierce them.
Prepare the leeks. When the leeks are cool enough to handle, peel and discard the burnt outer layer. Slice each leek in half lengthwise. Then slice each leek into 2 or 3 pieces.
Toast the bread. Drizzle the bread with olive oil and toast in a skillet until golden brown on both sides.
Plate. Rub the toast with the garlic clove. Schmear each piece of toast with cream cheese. Top with the leeks. Dress with chili oil and lemon juice. Sprinkle with flakey sea salt.
Note: Grilling is also an excellent way to cook the leeks. If you already have the grill fired up, skip the broiler and just blacken them on the grill.
INGREDIENTS
For the leeks
4 large leeks
2 tablespoons spicy scallion oil (or chili crisp)
½ lemon
For the toast
4 slices sourdough
4 ounces farmer’s cheese (or cream cheese)
1 garlic clove
Olive oil
Flakey sea salt
FURTHER READING
