An irresistible combination from ” Sea & Shore” by Emily Scott. Serve as a snack or light supper. You need a good quality strong cheddar- Keens is recommended if you can get it.
Ingredients
- 1 large leek trimmed and thinly sliced into rounds
- 50 g unsalted butter
- 1 heaped tbsp plain flour
- 250 ml double cream
- 100 g good quality strong cheddar coarsely grated
- 1 tbsp dijon mustard
- sea salt and black pepper
- 4 slices favourite bread
Servings:
Instructions
- Wash the leek slices thoroughly and pat dry.
- Melt the butter in a large frying pan over a low heat. Add the leek and cook for 10-15 minutes until softened. Stir in the flour and continue to cook for a couple of minute.
- Pour in the cream and add the grated cheese and mustard. Season with a little salt and pepper.
- Meanwhile preheat the grill to high and line a baking sheet with baking parchment.
- Place the bread slices on the baking sheet and toast under the grill until golden.Turn the bread over, spoon over the leek and cheese mixture and return to the grill.
- Cook until the leek and cheese topping is golden and serve immediately.
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