Toasts with blue cheese and onion
Description
Suitable for both special occasions and everyday meals. These crispy toasts will keep hunger at bay throughout the day, and paired with a large portion of salad they make a hearty lunch for two. The toast filling also works well as an accompaniment to pancakes, boiled eggs, or an omelet. When making the filling, use the white and pale green parts of the onion. Instead of blue cheese, you can use crumbly goat cheese.
Instructions
- 1
Step 1
1. Fill a large bowl with cold water. Cut the leeks into thin 6 mm pieces to yield about 3 cups. Add the leeks to the water and clean the rings of dirt and sand. Transfer the leeks to a platter or plate and pat dry. Meanwhile, heat a large skillet over medium heat. Add butter and olive oil, and once they are fully melted, add the leek pieces. Sprinkle with 1/2 teaspoon salt and a few pinches of black pepper. Reduce the heat to low, cover with a lid, and cook the leeks for 25 minutes, stirring occasionally. Season to taste.
- 2
Step 2
2. Slice the bread into 1 cm thick slices. While the leeks are cooking, brush the bread slices with olive oil and sprinkle with salt. Fry the slices until golden. You can add the cheese right away while the toasts are frying, or add it at the end.
- 3
Step 3
3. Place the sautéed leeks on the toasts. Sprinkle with cheese if you have not done so already. Add a few drops of lemon juice if desired. Serve immediately.