Burnt Leeks On Toast With Romesco Recipe – Lebanese Special
Burnt Leeks on Toast with Romesco is a vibrant Lebanese appetizer that combines the deep, smoky flavor of charred leeks with the rich, nutty taste of Romesco sauce. This dish features tender leeks, perfectly charred to enhance their natural sweetness, served atop crispy, toasted bread. The Romesco sauce, made from roasted red peppers, almonds, and garlic, adds a creamy, tangy contrast that elevates the entire dish. Ideal as a starter or light snack, it offers a delightful mix of textures and flavors that are both satisfying and elegant.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
Burnt Leeks On Toast With Romesco Ingredients:
- 4 medium leeks, trimmed and cleaned
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 slices of rustic bread or sourdough
- 1/2 cup Romesco sauce (store-bought or homemade)
- Fresh parsley or chives for garnish (optional)
- Lemon wedges for serving (optional)
For the Romesco Sauce:
- 1/2 cup roasted red peppers (jarred or homemade)
- 1/4 cup almonds or hazelnuts
- 2 cloves garlic
- 1/4 cup tomato paste
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Prepare the Ingredients:
Prepare the Romesco Sauce (if making homemade): In a food processor, combine roasted red peppers, almonds, garlic, tomato paste, and red wine vinegar. Pulse until smooth.
With the processor running, slowly drizzle in the olive oil until well combined and creamy.
Season with salt and pepper to taste. Set aside.
Prepare the Leeks: Slice the leeks into 1-inch pieces and rinse thoroughly.
Heat olive oil in a large skillet over medium-high heat.
Add the leeks, cut-side down, and cook until well-charred and tender, about 8-10 minutes. Flip and cook for an additional 2-3 minutes.
Season with salt and pepper.
Toast the Bread: While the leeks are cooking, toast the bread slices until golden and crisp.
Assemble the Dish: Spread a generous layer of Romesco sauce on each slice of toasted bread.
Top with the burnt leeks, arranging them evenly.
Garnish and Serve: Garnish with fresh parsley or chives if desired.
Serve with lemon wedges on the side for a touch of brightness.
Recipe Notes
Leek Preparation: For optimal char, slice leeks into 1-inch pieces and rinse thoroughly to remove any grit. Blanching them briefly before charring can enhance their sweetness.
Romesco Sauce Variations: While almonds are traditional, hazelnuts can be used for a different flavor profile. Adjust the amount of red wine vinegar to balance the sauce’s acidity to your preference.
Bread Choice: Ciabatta or sourdough works best for this dish due to their texture and ability to hold up under the toppings. Ensure the bread is toasted until golden and crisp to provide a satisfying crunch.
Serving Suggestions: Garnish with fresh herbs like parsley or chives for added color and freshness. A squeeze of lemon juice before serving can brighten the flavors.
Storage Tips: While best enjoyed fresh, leftover Romesco sauce can be stored in an airtight container in the refrigerator for up to a week. Reheat gently before serving.
