Leek crostini

Name: Leek crostini
Prep time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1 tbsp olive oil; 300 g leek; 2 garlic cloves; 1 dl white wine; 1 dl water; ½ tsp ground coriander seeds; ½ tsp salt; a little pepper; 1 organic lemon; 300 g Mozzarellas di bufala (buffalo mozzarella); 250 g pagnol bread; 2 tbsp Fine Food Nocciola Piemonte IGP; 4 sprigs thyme; a little sea salt

Ingredients

8 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Leek

1 tbsp olive oil

300 g leek, cut into pieces approx. 3 cm wide

2 garlic cloves, finely chopped

1 dl white wine

1 dl water

½ tsp ground coriander seeds

½ tsp salt

a little pepper

1 organic lemon, use a little grated zest and 1 tbsp of juice

To serve

300 g Mozzarellas di bufala (buffalo mozzarella), torn into pieces

250 g pagnol bread, cut into 8 slices, toasted

2 tbsp Fine Food Nocciola Piemonte IGP, coarsely chopped

4 sprigs thyme, leaves torn off

a little sea salt

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How it's done

Leek

Heat the oil in a pan. Add the leek and garlic, sauté for approx. 5 mins. Add the wine and all the other ingredients up to and including the pepper, mix, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins., stirring occasionally. Remove the lid, simmer (uncovered) for approx. 10 mins. until soft. Add the lemon zest and juice, mix.

To serve

Spread the mozzarella and leek over the slices of bread. Sprinkle with the hazelnuts, thyme and fleur de sel, serve warm.

How-tos

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8 pieces

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