Thursday, February 23, 2012

Goat's Cheese, Leek & Tapenade Sandwich

It's the season for leeks here in England so there is no reason why you shouldn't eat lots of locally grown while you can. Leeks are very forgiving and a bit sweet in taste and works very well to bring strong flavours, like the black olive tapenade used in this recipe, in balance with the rest of the ingredients. The tapenade is quite "salty" so for my liking a modest spread is more than enough here. 

Goat's Cheese, Leek & Tapenade Sandwich
1 slice rye or sourdough bread
1 small leek, trimmed and sliced
1 garlic clove, peeled and chopped
1-2tsp black olive tapenade
2 thin slices goat's cheese
fresh parsley (optional)

Pop the bread in the toaster on medium. Gently fry leek and garlic in some rapeseed oil until soft and lightly browned. 

Spread the slice of bread with the tapenade. Cover with the leeks and top with the goat's cheese and parsley. 

The heat from the leeks will soften and bring out the great flavours of the cheese. Serves 1

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