Cheesy Leeks on Toast


This is way better than bog-standard cheese on toast IMO

Leeks? Tick. Cheese? Tick. Cheesy Leeks On Toast from Pinch of Nom…….? Massive tick! I had my reservations before making this, but what a simple and lip-smacking brunch / lunch meal it turned out to be with some mustard dolloped on top.

Providing you use appropriate Parmesan and Cheddar cheese, this meal is suitable for vegetarians. I must confess, I wasn’t familiar with what xanthan gum is, but it’s a thickening agent most typically used in baking that you can buy in some supermarkets – I got mine from Tesco. You could use cornflour as a substitute, but it won’t thicken and bind the ingredients as well.

Recipe: Cheesy Leeks On Toast

Calories: 335 per serving

Serves: 2

Book: Pinch of Nom – Everyday Light

Prep time: Approx 10 mins

Cooking time: Approx 15 mins

Ingredients:

  • Low-calorie cooking spray
  • 1 large leek, trimmed, washed and thinly sliced
  • 1 tbsp water
  • A pinch of sea salt
  • 30g vegetarian Parmesan-style cheese
  • 20g vegetarian reduced-fat Cheddar
  • 175ml skimmed milk
  • ½ tsp mustard powder
  • ½ tsp xanthan gum (thickener, from supermarkets)
  • 4 small slices of gluten-free wholemeal bread
  • Mustard, to serve

Cost per portion: Approx £1.17

Method:

Spray a pan with low-calorie cooking spray and add the leek, water and salt. Cook the leek for 5-7 minutes until tender. Meanwhile, finely grate both cheeses.

Once the leek is cooked, add the milk and mustard powder to the pan. Bring to the boil. Take off the heat and whisk the xanthan gum in. The sauce should thicken immediately. Return the pan to a low heat and add most of the cheese, reserving a little. Stir well for 2 minutes, until the cheese is melted. The cheesy leeks should be like a thick custard — if you need to, add a little more xanthan gum, remembering that a little goes a long way.

Turn the grill on and toast the bread on both sides. Top with the cheesy leeks and sprinkle the remaining cheese over. Pop back under the grill for 3-4 minutes, until bubbling and golden. Top with a little mustard and serve immediately.

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