Layered Leek and Cheese Spread
- Peanut free
- Low carb
- Vegetarian
- Nut free
Serve this sinfully rich dip with crusty bread. For a version that's lower in fat, replace the mascarpone with regular or light softened cream cheese. To serve, use a low, flat-bottomed dish, such as a gratin dish, that holds about 2 cups (500 mL).
Ingredients
- 2 leeks (white and light green parts only)
- 3/4 cups (175 mL) mascarpone cheese
- 1/4 tsp (1 mL) salt
- 5 oz (150 g) crumbled Gorgonzola or Roquefort cheese
- 1/4 cup (60 mL) milk (approx.)
- Pinch each nutmeg and white pepper
Preparation
Cut leeks in half lengthwise. Poach, covered, in simmering salted water until tender, about 10 minutes; drain and let cool. Using hands, press out excess liquid. Chop finely; place in bowl and mix with 1/4 cup (60 mL) of the mascarpone and a pinch of the salt. Set aside.
In bowl, with fork, mash Gorgonzola with up to 3 tbsp (45 mL) of the milk until smooth and spreadable. Spread evenly over bottom of serving dish. Spread leek mixture over cheese layer. Mix remaining mascarpone with 1 tbsp (15 mL) milk, remaining salt, nutmeg and pepper until smooth. Spread over leeks.
Makes 8 to 12 servings.
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