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.
- 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
- 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.
- 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.
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