Braised Leek Toast with Whipped Ricotta, Oregano Oil, and Cantabrian Anchovies

This recipe originated with a few loaves of seeded sourdough bread baked one morning by our longtime prep cook Chantal. I fell in love with the toasty and nutty bread instantly. Later that same day, our sous chef Ben made some delicious braised leeks with ricotta for family meal, and as I sat there eating and getting ready for service, something clicked. I really just wanted those two textures and flavors together. That’s the way these things happen sometimes. I wish I could pretend it was