Name: Cream of Leek and Crispy Cheese Verrines
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 1 medium leek, thinly sliced; 3 tbsp butter; 2 cups (500 ml) milk; 1/4 cup (15 g) panko bread crumbs; 1 tbsp vegetable oil; 1 tbsp chives, finely chopped; 3 oz (85 g) soft cheese with bloomy rind (such as Riopelle de l’Isle or Brie), rind removed

Ingredients

Cream of Leek
- 1 medium leek, thinly sliced
- 3 tbsp butter
- 2 cups (500 ml) milk
Crispy Cheese
- 1/4 cup (15 g) panko bread crumbs
- 1 tbsp vegetable oil
- 1 tbsp chives, finely chopped
- 3 oz (85 g) soft cheese with bloomy rind (such as Riopelle de l’Isle or Brie), rind removed

Preparation

Cream of Leek
- In a covered pot over medium heat, soften the leek in the butter for about 7 minutes. Season with salt and add the milk. Bring to a boil and simmer for 1 minute.
- In a blender, purée the mixture until smooth. Pass through a fine sieve. Adjust the seasoning. Set aside in the fridge or at room temperature.
Crispy Cheese
- Meanwhile, in a small skillet over medium heat, brown the bread crumbs in the oil, stirring constantly. Transfer to a bowl and let cool. Add the chives and season with salt and pepper.
- On a work surface, cut the cheese into 1-tsp (5 ml) pieces. Coat each piece in the bread crumbs, pressing lightly to adhere. Thread each piece onto a toothpick.
- Divide the cream of leek among the verrines and place a cheese toothpick on the rim. Serve cold or at room temperature

Cream of Leek and Crispy Cheese Verrines

Categories

Ingredients

Cream of Leek

Crispy Cheese

Preparation

Cream of Leek

Crispy Cheese

Personal Note

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