Leek and Feta Tartine

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. 

Leeks with Burrata Mozarella Cheese

Ingredients:

Vinaigrette:

• 1/3 cup fresh lemon juice
• 1/3 cup whole grain Dijon mustard
• 1 teaspoon finely grated lemon peel
• 2/3 cup olive oil

Leeks:

• 8 medium leeks, each cut to 6-inch lengths, root ends trimmed
• 1 cup low-salt chicken broth
• 2 tablespoons extra-virgin olive oil
• 4 large fresh thyme sprigs (optional)
• 1 large lemon, cut into very thin rounds
• Chopped fresh Italian parsley
• 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced

Make the dressing by mixing all the ingredients. For leeks position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish with foil.

Bake leeks 25 minutes. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, another 10 minutes. 

Serve leeks with burrata cheese and garlic butter toasted bread.