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The Boston Globe

Food & dining

Recipe for leek and cheese toasties

Serves 4

4medium leeks, trimmed (white and pale green parts only), sliced ¼ inch thick
2tablespoons unsalted
butter
¼teaspoon dried thyme
cup heavy cream
4ounces sharp cheddar, grated
Salt and pepper, to taste
4large (oval shaped), thick slices sourdough or rustic bread

Simon Wheeler for the boston globe

Leek and cheese toastie.

1. In a bowl of cold water, swish the leeks, separating the rings to release the dirt. Drain, rinse, and drain again.

2. In a skillet over medium heat, melt the butter. Cook the leeks, stirring often, for 10 minutes or until tender. Stir in the thyme and cream and cook for 1 minute more, or until the cream is bubbling. Remove the pan from the heat and stir in two-thirds of the cheese with salt and pepper.

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3. Turn on the broiler. Place the slices on a baking sheet. Toast the bread on both sides until golden. Spread them with the leek mixture and top with the remaining cheese.

4. Broil for 2 minutes, watching them carefully, or until the cheese is bubbling and golden. Adapted from “River Cottage Veg”

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