Menu


Wine-Braised Leeks Over Garlic Toast



This is a fork-and-knife toast that’s something between a soup and stew. It’s light, but filling, and it makes a wonderful appetizer or even a main lunch course. Gentle braising renders the garlic and leeks earthy and sweet.

Ingredients

  • 8 small leeks, white and pale green parts only, halved lengthwise 12 cloves garlic, peeled, divided
  • 1⁄2 cup pitted, oil-cured black olives
  • 1 cup low-sodium vegetable broth
  • 1 cup dry white wine
  • 2 Tbs. minced fresh thyme
  • 1 1⁄2 Tbs. olive oil
  • 4 1-inch-thick slices whole-grain bread, cut from 8-inch round loaf 1⁄4 cup chopped fresh parsley, for garnish
Wine-Braised Leeks Over Garlic Toast
Wine-Braised Leeks Over Garlic Toast

Instructions

  1. Preheat oven to 450°F. Arrange leek halves, cut-side down, in 13-x 9-inch baking dish. Set aside 1 clove garlic (for rubbing on toasts); scatter remaining garlic and olives over leeks. Pour broth and wine over leeks, olives, and garlic; sprinkle with thyme; drizzle with oil; and season with salt and pepper, if desired. Cover dish with foil, and bake 30 minutes. Remove foil, and bake 40 minutes more to brown and tenderize leeks.
  2. Toast bread slices until golden. Cut reserved garlic clove in half and rub over each piece of toast. Lay out 4 shallow bowls. Place 1 slice garlic-rubbed toast in each bowl, and top with one-quarter of braised leek mixture. Drizzle cooking juices over each dish, and garnish with parsley.
Wine-Braised Leeks Over Garlic Toast
Wine-Braised Leeks Over Garlic Toast

PER SERVING: 322 CAL; 10 G PROT; 9 G TOTAL FAT (1 G SAT FAT); 51 G CARB; 0 MG CHOL; 420 MG SOD; 8 G FIBER; 11 G SUGARS

Categories:   Vegetarian recipes

Comments