Inspired by Heidi’s comment about grilled cheese sandwiches on the cheese and pickle post, I rifled through Hugh Fearnley-Whittingstall’s Vegetable book and found a lovely simple recipe for cheese and leeks on toast which I have customized slightly to use up half a red pepper as well as my leeks. It is the sort of book that if you are an experienced cook and a vegetarian you probably know most of the methods and techniques in it already, but I like it for its simple layout and clear straightforward recipes. I think, going by this article I just found, HFW is very fond of cheese on toast. Lots more of his ideas here of things to put on toast : – Posh cheese on toast recipes.
As I was making vegetable soup anyway and sweating leeks, I borrowed a couple of spoonfuls of the leeks from the early stages of the soup to make this treat. I am going to make it again today as we have lots of leeks in our vegetable box this week.
Pepper and Leek Cheese on Toast for Two
- 1 medium leek
- Half a red pepper (capiscum)
- 50g of favourite cheese
- 3 spoonfuls of half fat creme fraiche
- salt and pepper
- Thyme or favourite herbs
- Two chunky slices of favourite bread – here I used my kefir date bread with sesame seed crust
- Sweat the sliced leeks and pepper in a little butter or stock on a low heat
- Grate cheese and put to one side
- Once leeks and peppers are soft and glistening lower the heat
- Slice some bread and toast lightly and put the grill on
- Add the creme fraiche and mix in
- Add about three quarters of the grated cheese and stir well
- Season to taste, add thyme
- Pile onto warmed bread and divide the remaining cheese between the two slices
- Pop under hot grill and cook till bubbly and browning
- Eat!