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Leek and Goat Cheese Brulee

By The Canadian Living Test Kitchen

Tested till perfect

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Leek and Goat Cheese Brulee

Leek and Goat Cheese Brulee
Photography by Matthew Kimura

This recipe makes 2 cups servings

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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 0
chol 7 mg
sodium 48 mg
% RDI: -
calcium 1
iron 1
folate 1

This bubbly appetizer is delicious served with long shards of lavash or other crisp crackers for scooping it up.

Ingredients

    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.

Source : Canadian Living Magazine: September 2004

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