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Creamy Leeks & Tarragon on Toast




Source of Recipe


Marsha/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10440.1

List of Ingredients




2 medium leeks, trimmed, cut in half lengthwise and washed
2 tablespoons butter
Coarse or kosher salt
1/3 cup heavy cream
1/4 cup soft goat's milk cheese (usually sold as logs in vacuum-packed plastic), with rind (if there is one)
removed, and broken into small pea-size pieces
2 tablespoons chopped flat-leaf parsley leaves (about 6 sprigs)
1-1/2 tablespoons chopped tarragon leaves (about 4-5 branches)
Freshly ground black pepper
4 slices crusty bread, toasted in the oven
1 clove garlic

Recipe



1. Slice the leeks crosswise to make 1/4-inch half-moons. Melt the butter in a large saute pan. Add the leek and cook over low heat so it softens but does not color. Once the leek is meltingly soft (8 to 10 minutes), turn up the heat to high to cook off excess liquid, 1 to 2 minutes. Reduce heat to medium-low and pour in the cream. Reduce to thicken, about 1 minute. Add the goat's milk cheese and stir until it is melted and the mixture is well bound. Add the parsley and tarragon and season to taste with pepper. Remove from the heat and set aside but keep warm.

2. Rub the slices of bread with the garlic clove. Mound the leeks on the toast and serve.