Leek and Goat Cheese Brûlée
This bubbly appetizer is delicious served with long shards of lavash or other crisp crackers for scooping it up.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 33 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | trace |
| chol | 7 mg |
| sodium | 48 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| folate | 1% |
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1 tbsp (15 mL) extra-virgin olive oil
2 leeks (white and light green parts only), chopped
3 cloves garlic, minced
1/4 tsp (1 mL) pepper
Pinch each salt and cayenne pepper
2 small logs (130 g each) soft goat cheese
2 tsp (10 mL) finely chopped fresh herbs (such as rosemary, thyme or sage)
1/4 tsp (1 mL) granulated sugar
Preparation:
In skillet, heat oil over medium heat; fry leeks, garlic, pepper, salt and cayenne, stirring often, until softened and golden, about 6 minutes. Add 1/4 cup (50 mL) water to pan. Scrape into bowl; let cool.
Add goat cheese and herbs to bowl; mash with fork until smooth. Scrape into 2-cup (500 mL) ramekin or ovenproof dish. Cover with plastic wrap and refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 1 day; let stand for 30 minutes before broiling.)
Sprinkle evenly with sugar. Broil, about 6 inches (15 cm) from heat, until sugar is bubbly and light golden, about 5 minutes.
Additional Information
Source
Canadian Living Magazine: Sept 2004
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