Caramelized Leeks with Garlic & Herb Cream Cheese Toast
Served on Jalapeno Sourdough Toast with Montreal Spiced Smoked Bacon
● 4 slices of bacon
● 2 slices of Stone Hearth jalapeno sourdough bread (toasted)
● ½ cup of cream cheese
● 1 bunch of chives
● 1 bunch of parsley
● 1 garlic clove
Finely chop all the herbs and garlic, then combine with the cream cheese. Cook bacon in a pan until crispy and reserve 2 tbsp of bacon fat. Chop bacon.
Thinly slice leeks (slicing light green parts to whites), add them with bacon fat into a pan over low-medium heat until caramelized (approximately 20 minutes). Spread garlic & herbed cream cheese on the jalapeno sourdough toast, layer with caramelized leeks and top with crumbled Montreal spiced smoked bacon.
Recipe created by Dine With Twins
CHECK OUT SOME OF OUR RECIPES
These enchiladas are filling, flavourful and freezable. Ready for the oven in 20 minutes, this is a recipe that’s sure…Read More