Name: Grilled Leeks with Burrata and Sundried Tomato Dressing
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 appetizers
Ingredients: 4 medium leeks; 60 ml (1/4 cup) balsamic vinegar; 60 ml (1/4 cup) olive oil; 15 ml (1 tbsp) Dijon mustard; 1 ml (1/4 tsp) espelette pepper; 1 clove garlic, finely chopped; 1 burrata, about 250 g (1/2 lb), drained and torn into pieces (see note); 45 ml (3 tbsp) oil-packed sundried tomatoes, chopped; 15 ml (1 tbsp) fresh thyme leaves; Salt and pepper

Ingredients

4 medium leeks
60 ml (1/4 cup) balsamic vinegar
60 ml (1/4 cup) olive oil
15 ml (1 tbsp) Dijon mustard
1 ml (1/4 tsp) espelette pepper
1 clove garlic, finely chopped
1 burrata, about 250 g (1/2 lb), drained and torn into pieces (see note)
45 ml (3 tbsp) oil-packed sundried tomatoes, chopped
15 ml (1 tbsp) fresh thyme leaves
Salt and pepper

Preparation

On a work surface, cut the leeks in half lengthwise. Clean under running water and dry thoroughly. Transfer to a large plate or baking sheet. Set aside.
In a small bowl, combine the vinegar, oil, mustard, pepper and garlic. Season with salt and pepper.
Preheat the grill, setting the burners to medium. Oil the grate.
Brush the leeks with oil. Grill for about 10 minutes or until tender, turning and basting with the dressing several times.
In a large serving platter, arrange the grilled leeks. Top with the burrata and garnish with the sundried tomatoes and thyme leaves. Drizzle with the remaining dressing.

Note from Ricardo

Burrata is a fresh cheese made from buffalo or cow's milk, found in some grocery stores. The outside resembles fresh mozzarella cheese, but when you open it, clotted cream fills the centre. You can substitute fresh mozzarella for the burrata in this recipe.

Grilled Leeks with Burrata and Sundried Tomato Dressing

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note