Cream cheese and leek toasts

Name: Cream cheese and leek toasts (Puerros con crema de queso)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 8 capers; 20 ml (¾ fl oz) milk; 2 slices white bread, crusts removed and cut in half; 4 very fine leeks, cut in half lengthways, cooked and cooled; 75 g (2¾ oz) cream cheese; 4 tbsp sunflower oil

Puerros con crema de queso

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

The traditional Castilian leek is dominant in this tapa, and perfectly complemented by the cream cheese.

Ingredients

75 g (2¾ oz) cream cheese
4 tbsp sunflower oil<

Europe
Spain
La Rioja
Salamanca
Starter
Vegetarian
Mediterranean

Method

Mix the cheese, oil and milk in a blender until creamy.
Toast the bread and place 2 leek halves on each piece.
Cover with the cheese sauce and garnish with a caper at each end.
Place under the grill for 1 minute. Serve hot.