Roasted Leek Bites in Sauce
Prep. Time
45 minutes
Cook Time
30 minutes
Servings
2 plates
Difficulty
Challenging
Gluten-Free, Soy-Free, dairy-free, egg-free
Stovetop & Oven
Cooking required:
Share:
Allergens:
Most people don’t think “leek” when they think finger food—but here’s the surprise. I started thinking what to do with these leeks because they were sitting in the fridge giving me guilt every time I opened the drawer. So I roasted them until golden, gave them a quick olive oil/balsamic gloss, and suddenly they’re bite-sized little stars. What really makes it pop is the sauce: chestnuts for creamy sweetness, roasted peppers for smoky depth, and a punch of garlic and sun-dried tomato to tie it all together. It looks way fancier than it is to make.
Ingredients
2 leek stalks
1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
For the Sauce
1 tbsp sundried tomatoes in oil
1/2 cup chestnuts (peeled & cooked, store-bought bag)
1 bell pepper, roasted
1 garlic clove, peeled
1 tsp salt
1 tsp balsamic vinegar
3 tbsps extra-virgin olive oil
Instructions
Preheat an oven-safe pan, and lightly greese it with vegetable oil.
Preheat the oven to 410°F (210°C).
Prepare the leeks: Slice off the dark green tops and root ends, to keep mostly the light green and white parts. Rinse well (they hide dirt in the layers), and cut into 1-inch rounds.
In a bowl, whisk together the olive oil, balsamic vinegar, and salt.
Place the leek rounds on the hot pan to roast them on both sides. Fry on low-medium heat for about 2-3 minutes on each side.
Roast in the oven: Drizzle the sauce on the leeks and place the pan in the oven, to roast for 10-15 minutes, until lightly caramelized.
If you do not have store-bought bell peppers, quickly roast it: cut the walls of a fresh pepper, and simply toss it on a hot pan for about 5-10 minutes total.
Make the sauce bed: while the leeks roast, in a food processor, blend together the sauce ingredients, until creamy and spoonable.
Assemble: spread the sauce on a serving plate. Nestle the roasted leek bites on top, and serve!
Notes
Chestnuts can be substituted with walnuts for a just-as-good result.
For a better result, make sure to use sun-dried tomatoes in oil, which really adds depth of flavor.
The Latest Bite
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.