Baked leeks with chevre, proscuitto, and mustard-champagne dressing
Dressings
Baking
This simple recipe was inspired by the French classic Leeks Vinaigrette. There is no marinating or chilling. Instead, they're best served fresh out of the oven. Prior to making this, I figured the leeks would be too stringy to eat as an appetizer since they're so fibrous. I was pleasantly surprised when I tried them warm--the leeks were soft and buttery. I could cut them with a fork. However, I went back to them a couple hours later after they had been sitting at room temp. and they were very stingy and the combination of texture just didn't jive. Speaking of a fork, it's best to serve these with a fork and knife rather than eat them as a finger food.
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