Slow-roasted leeks on home-made bruschetta
A real labour of love, this homemade version of Slow-roasted leeks on home-made bruschetta will leave you licking the plate clean!
HANDS-ON TIME 40 min | TOTAL TIME 3 hr 55 min | SERVES 8
INGREDIENTS
HOMEMADE BAGUETTE
- 1 ½ tsp instant yeast
- 230 grams white bread flour
- 230 grams cake flour
- 1 ½ tsp salt
- 1 ⅓ cups lukewarm water
SLOW-ROASTED LEEKS
- 8 large leeks
- ¼ cup olive oil
- 30 grams butter
- 2 sprigs thyme
ASSEMBLE
- ¼ cup olive oil
- 2 garlic cloves
- 300 grams mascarpone
- 200 grams mixed baby tomatoes, quartered
- 1 sprig thyme, extra
- Micro-herbs, to finish
- Parmesan shavings, to finish
METHOD
HOMEMADE BAGUETTE
PLACE yeast, flours and salt in a large mixing bowl and stir with a fork to combine.
GRADUALLY mix in the water to form a stiff, shaggy dough; you may not need to add all the water.
COVER the bowl with cling wrap and set aside for 20 min to let the flour hydrate. Meanwhile, start preparing the leeks.
TIP dough onto a lightly floured work surface and knead for a few minutes until smooth. Shape into a ball and place in a lightly oiled bowl. Cover and leave in a warm spot to proof for 1 hour or until doubled in size.
DIVIDE dough in half. Flatten each portion into a rough vertical rectangle and pinch the sides to the centre line of the rectangle, working from the top down. Pinch the seam to seal and turn over the dough so that the seam-side is down. Roll into an even log shape.
PLACE the baguettes seam-side down on an oven tray lined with baking paper and lightly dusted with flour. Loosely cover with cling wrap and proof for another hour until doubled in size.
PREHEAT the oven to 230°C and place a tray on the bottom rack of the oven.
SCORE four lines into the proofed baguettes using a sharp knife.
PLACE baguettes in the oven, throw some water in the tray and immediately close the oven door. Bake for 30-45 minutes until baguettes are golden and sound hollow when their bases are tapped.
SLOW-ROASTED LEEKS
PREHEAT oven to 200°C.
WASH leeks thoroughly. Remove leafy greens and the root. Chop in half vertically and place cut-side down in an oven tray with the oil, gently tossing to coat. Dot butter on top of the leeks, season with salt and place thyme springs on top.
COVER tray tightly with tin foil.
PLACE leeks in the oven and immediately reduce the oven temperature to 150°C. Roast for 1-1 ½ hours until tender. Remove foil and turn leeks so that the cut side is facing up. Increase oven temperature to 200°C and roast leeks for 15 mins to caramelise.
ASSEMBLE
SLICE baguettes, brush slices with oil and toast in the oven for 10 minutes until crisp, but still soft inside; turn slices halfway through cooking time.
RUB baguette slices with garlic cloves.
TOP toasts with mascarpone, slow roasted leeks and tomatoes. Finish with herbs, parmesan shavings and a drizzle of olive oil.
<FOOD TEAM TIP> Placing a tray of water in the oven with the baguettes generates steam and helps to create a crispy crust on the baguettes.
Slow-roasted leeks on home-made bruschetta
Ingredients
- HOMEMADE BAGUETTE
- 1 ½ tsp instant yeast
- 230 grams white bread flour
- 230 grams cake flour
- 1 ½ tsp salt
- 1 ⅓ cups lukewarm water
- SLOW-ROASTED LEEKS
- 8 large leeks
- ¼ cup olive oil
- 30 grams butter
- 2 sprigs thyme
- ASSEMBLE
- ¼ cup olive oil
- 2 garlic cloves
- 300 grams mascarpone
- 200 grams mixed baby tomatoes, quartered
- 1 sprig thyme, extra
- Microherbs, to finish
- Parmesan shavings, to finish
Instructions
Home made Baguette
1
Place yeast, flours and salt in a large mixing bowl and stir with a fork to combine.
2
Gradually mix in the water to form a stiff, shaggy dough; you may not need to add all the water.
3
Cover the bowl with cling wrap and set aside for 20 min to let the flour hydrate. Meanwhile, start preparing the leeks.
4
Tip dough onto a lightly floured work surface and knead for a few minutes until smooth. Shape into a ball and place in a lightly oiled bowl. Cover and leave in a warm spot to proof for 1 hour or until doubled in size.
5
Divide dough in half. Flatten each portion into a rough vertical rectangle and pinch the sides to the centre line of the rectangle, working from the top down. Pinch the seam to seal and turn over the dough so that the seam-side is down. Roll into an even log shape.
6
Place the baguettes seam-side down on an oven tray lined with baking paper and lightly dusted with flour. Loosely cover with oiled cling wrap and proof for another hour until doubled in size.
7
Meanwhile, preheat oven to 230°C and place a tray on the bottom rack of the oven.
8
Score four lines into the proofed baguettes using a sharp knife.
9
Place baguettes in the oven, throw some water in the tray and immediately close the oven door. Bake for 30-45 minutes or until baguettes are golden and sound hollow when their bases are tapped.
Slow-roasted leeks
10
Preheat oven to 200°C.
11
Wash leeks thoroughly. Remove leafy greens and the root. Chop in half vertically and place cut-side down in an oven tray with the oil, gently tossing to coat. Dot butter on top of the leeks, season with salt and place thyme springs on top.
12
Cover tray tightly with tin foil.
13
Place leeks in the oven and immediately reduce the oven temperature to 150°C. Roast for 1-1 ½ hours until tender. Remove foil and turn leeks so that the cut side is facing up. Increase oven temperature to 200°C and roast leeks for 15 mins to caramelise.
Assemble
14
Slice baguettes, brush slices with oil and toast in the oven for 10 minutes until crisp, but still soft inside; turn slices halfway through cooking time.
15
Rub baguette slices with garlic cloves.
16
Top toasts with mascarpone, slow roasted leeks and tomatoes. Finish with herbs, parmesan shavings and a drizzle of olive oil.
Slow-roasted leeks on home-made bruschetta
Ingredients
- HOMEMADE BAGUETTE
- 1 ½ tsp instant yeast
- 230 grams white bread flour
- 230 grams cake flour
- 1 ½ tsp salt
- 1 ⅓ cups lukewarm water
- SLOW-ROASTED LEEKS
- 8 large leeks
- ¼ cup olive oil
- 30 grams butter
- 2 sprigs thyme
- ASSEMBLE
- ¼ cup olive oil
- 2 garlic cloves
- 300 grams mascarpone
- 200 grams mixed baby tomatoes, quartered
- 1 sprig thyme, extra
- Microherbs, to finish
- Parmesan shavings, to finish
Instructions
Home made Baguette
Place yeast, flours and salt in a large mixing bowl and stir with a fork to combine.
Gradually mix in the water to form a stiff, shaggy dough; you may not need to add all the water.
Cover the bowl with cling wrap and set aside for 20 min to let the flour hydrate. Meanwhile, start preparing the leeks.
Tip dough onto a lightly floured work surface and knead for a few minutes until smooth. Shape into a ball and place in a lightly oiled bowl. Cover and leave in a warm spot to proof for 1 hour or until doubled in size.
Divide dough in half. Flatten each portion into a rough vertical rectangle and pinch the sides to the centre line of the rectangle, working from the top down. Pinch the seam to seal and turn over the dough so that the seam-side is down. Roll into an even log shape.
Place the baguettes seam-side down on an oven tray lined with baking paper and lightly dusted with flour. Loosely cover with oiled cling wrap and proof for another hour until doubled in size.
Meanwhile, preheat oven to 230°C and place a tray on the bottom rack of the oven.
Score four lines into the proofed baguettes using a sharp knife.
Place baguettes in the oven, throw some water in the tray and immediately close the oven door. Bake for 30-45 minutes or until baguettes are golden and sound hollow when their bases are tapped.
Slow-roasted leeks
Preheat oven to 200°C.
Wash leeks thoroughly. Remove leafy greens and the root. Chop in half vertically and place cut-side down in an oven tray with the oil, gently tossing to coat. Dot butter on top of the leeks, season with salt and place thyme springs on top.
Cover tray tightly with tin foil.
Place leeks in the oven and immediately reduce the oven temperature to 150°C. Roast for 1-1 ½ hours until tender. Remove foil and turn leeks so that the cut side is facing up. Increase oven temperature to 200°C and roast leeks for 15 mins to caramelise.
Assemble
Slice baguettes, brush slices with oil and toast in the oven for 10 minutes until crisp, but still soft inside; turn slices halfway through cooking time.
Rub baguette slices with garlic cloves.
Top toasts with mascarpone, slow roasted leeks and tomatoes. Finish with herbs, parmesan shavings and a drizzle of olive oil.
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ALSO SEE:https://www.foodandhome.co.za/recipes/dessert/3-ingredient-creme-brulee
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
