This was the first thing I ate in 2015. If you don’t count that 2am oliebol that no-one can actually prove happened. It was an attempt at brunch, that in fairness, ended up being more like early dinner. I don’t like brunch. I don’t like coffee, mornings, eggs or cocktails that pretend they could provide you with your RDA of anything. This is the kind of thing you can have ready to go on days when you know that eating something green will probably be the height of your achievements. It isn’t really a recipe, more of an idea for nice things you can put together easily on bread. You could substitute taleggio with whatever melty cheese you’d like. I’d say Crozier Blue, camembert or goats cheese would be winners too.You can also cook the leeks the night before so they’re ready to go when hunger finally persuades you to part with your duvet.
- 3-4 small leeks, chopped into 2cm rounds, white and light green bits only
- 1 tablespoon olive oil plus a little extra for the bread
- 4 large slices of bread (I used 1/2 ciabatta loaf, sliced in half lengthways)
- 75g taleggio cheese
- A few sprigs of fresh thyme
- In a large pan, heat the olive oil over a medium heat.
- Add the leeks, cover with a lid and sweat for 20 minutes, stirring occasionally, until soft and sweet.
- Season well with salt and freshly ground black pepper.
- Rub the slices of bread with a bit of oil, and toast until a grill until golden on both sides.
- Add the leek, dot with little cubes of taleggio.
- Grill until the cheese is soft (1-2 minutes).
- Top with thyme leaves and serve.