Cheesy Leek Toast
rating (4 votes)
Getting Cheesy with the locals
2 tbsp olive oil
2 medium leeks, washed really well and very finely sliced
dash of water
35g butter, softened
30g plain flour
300 mls milk
½ x 10g vegetable stock cube
175g unpasteurised Gorwydd Caerphilly cheese, half grated half cut into 1/2cm cubes
salt and freshly ground black pepper
4 pieces of sourdough
Warm the olive oil and add the leeks, and a little water, then cover with a tight fitting lid and cook for 2-3 minutes to soften. Then drain well in a colander.
Place the milk and stock cube into a pan bring to the boil.
Meanwhile mix the butter and flour together, to form a paste.
Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture, and cook for 1 minute. The sauce needs to be nice and thick.
Add the mustard and pepper.
Take off the heat and stir in ¾ of the cheese and the warm leeks.
Slice the bread on a long angle, then brush with a little olive oil.
Griddle or toast the bread, then serve the leeks spooned over, sprinkle over a little more cheese.
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