Leek And Sage Croustade
From chuckieb 13 years ago
- 60 min. to make
- Serves 4
I got this recipe from "The Herb Garden" in Almonte, Ontario years ago. Great place. This makes a really nice side dish to a Roast Beef or Fall/Winter type meal. It's basically a fresh bread cube base that is baked and then topped with a Leek/tomato/herb mixture and baked again to finish it off. Read more Really yummy! Enjoy! See less
Ingredients
- Base: shopping list
- 2 cups fresh bread chunks/cubes about 1"-1 1/2" in dia. (packed and I like to use whole-wheat) shopping list
- 1/4 cup mixed nuts, chopped (I like pecans and walnuts) shopping list
- 1 clove garlic, crushed shopping list
- 1 tsp. fresh basil, chopped shopping list
- 1 tsp. fresh rosemary, chopped shopping list
- 1 tsp. fresh oregano, chopped shopping list
- 1/4 cup margarine shopping list
- 1 cup grated cheese (I use cheddar) shopping list
- Topping: shopping list
- 1/4 cup margarine shopping list
- 4 leeks, trimmed and finely chopped shopping list
- 1/4 cup flour shopping list
- 1 cup milk shopping list
- 2 tomatoes, chopped shopping list
- 2 tbsp. fresh sage, chopped shopping list
- salt and pepper to taste shopping list
How to make it
- Mix breadcrumbs, nuts, garlic and herbs together in a bowl. Rub in the margarine and stir in the cheese. Press mixture firmly into a flan dish. Bake at 350F for 20 min. or until golden.
- For the sauce, fry the leeks in melted margarine until soft (about 10 min.). Stir in the flour, add the milk and cook for 5 minutes, stirring constantly. Add tomatoes, sage and seasoning.
- Spread the leek sauce over the cooked croustade and bake for a further 20 minutes.
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