Ingredients:
2 leeks
3 tbsps of fresh parsley
4 tbsp of french feta or goat cheese
2 tbsp of greek yogurt
Olive oil
Multi grain crackers
Preheat the oven at 350 degrees. Clean the leeks and remove the dark green part. Place the cleaned leeks in a roasting pan drizzle with olive oil and shake to coat them well. Season with salt and pepper. Cover the pan with foil and roast the leeks for about 15 to 20 minutes or until soft. Cook them uncovered for the last 5 minutes so they get a nice golden color. When cooked set them aside and let them cool. Then cut up the cooled leeks in very small pieces or place in a food processor. Add french feta, Greek yogurt, parley, olive oil. Season with salt and pepper and blend well until all the ingredients are combined. Spread the mix over the multi grain tartines.
You can also make a creamy Dijon mustard vinaigrette with olive oil, geek yogurt, 1 teaspoon of agave and white balsamic vinegar; drizzle it over the roasted leeks and serve them as a side dish with fish or chicken.
