Ricotta Filled Leeks
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 large Leeks
- 1 ½ cups low-fat Ricotta cheese
- 0.333 cup fresh Tarragon (finely chopped; plus extra sprigs for garnish)
- 0.333 cup fresh Basil (finely chopped)
- 0.333 cup fresh parsley (finely chopped)
- coarse salt (to taste)
- freshly ground Black pepper
- 1 cup cherry Tomatoes
- good quality olive oil (for serving)
- purple basil top (for garnish)
- round Melba toast for garnish (optional)
Product recommendation
Herbed Ricotta can be prepared ahead of time.
Preparation
Kitchen utensils
1 Sieve, 1 Blender
Preparation steps
1.
Clean the leeks, keeping only the white and pale green part. Cook in boiling water until soft, about 8 to 10 minutes. Drain and carefully dry on a paper towel or cloth. Set aside and let cool.
2.
In a bowl, mix ricotta and finely chopped herbs together. Season mixture with salt and pepper. Open the leeks down one side, and remove the inner leaves. Stuff each leek with the herb cheese stuffing. Close the leeks up again. If not using immediately refrigerate.
3.
When ready to serve, cut into pieces. Arrange on a serving dish with tomatoes, season with salt and pepper. Garnish with tarragon and purple basil, and Melba rounds (if using). Drizzle with good quality olive oil.
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