Herbed Crostinis with Leek & Tahini Dip

Name: Herbed Crostinis with Leek & Tahini Dip
Yield: Serves 4–6
Ingredients: olive oil, to drizzle; handful of pine nuts; 1 baguette, sliced into rounds, or 4–6 slices of sourdough, cut in half; baby gem lettuce leaves (optional); 3 tablespoons olive oil; 3 leeks; 3–4 tablespoons olive oil; 4 dates, pitted and torn; 2 garlic cloves, grated; 3–4 tablespoons tahini; 30 g (1 oz) flat-leaf parsley, chopped; 2 teaspoons ground sumac; juice of 1 lemon; salt and pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Have you ever wondered what to do with your leeks? Let me introduce you to the sweetest, creamiest dip ever. I use stalks and all when I cook down leeks and slow cooking them introduces a sweetness that is hard to beat. This will become your staple, I promise.

Ingredients

1 baguette, sliced into rounds, or 4–6 slices of sourdough, cut in half

Dinner
Vegan

Method

Preheat the oven to 180°C 350°F/gas 4).

Cut the leeks in half lengthwise, then place in basin of warm water and wash between the layers until fully clean.

Thinly slice the leeks, green parts and all, and add to a large saucepan with the olive oil and a generous pinch of