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
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