Cream of Leek and Crispy Cheese Verrines
Cream of Leek and Crispy Cheese Verrines
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Cream of Leek and Crispy Cheese Verrines

Preparation
35 MIN
Cooking
10 MIN
Servings
12
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Ingredients

Cream of Leek

Crispy Cheese

Preparation

Cream of Leek

  1. In a covered pot over medium heat, soften the leek in the butter for about 7 minutes. Season with salt and add the milk. Bring to a boil and simmer for 1 minute.
  2. In a blender, purée the mixture until smooth. Pass through a fine sieve. Adjust the seasoning. Set aside in the fridge or at room temperature.

Crispy Cheese

  1. Meanwhile, in a small skillet over medium heat, brown the bread crumbs in the oil, stirring constantly. Transfer to a bowl and let cool. Add the chives and season with salt and pepper.
  2. On a work surface, cut the cheese into 1-tsp (5 ml) pieces. Coat each piece in the bread crumbs, pressing lightly to adhere. Thread each piece onto a toothpick.
  3. Divide the cream of leek among the verrines and place a cheese toothpick on the rim. Serve cold or at room temperature

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