Baked Leeks & Feta with Roasted Tomatoes & Basil

In all the manic that is our world right now, the simple pleasures of life have become all the more valuable to me. Pleasures of warm days, patios, tall glasses of lime-spiked ice tea, and a recklessly indulgent snack that tastes of summer bring a sense of familiarity to an altogether unfamiliar existence.

Let’s make some of those simple pleasures happen and balance out all of that whipped coffee with something just as indulgent, but a bit more savory.

We begin with crisp leeks, the reddest grape tomatoes, and vibrant basil. Oh, and a whole lot of cheese. Clearly, we are on a path to success.

Here’s the deal with leeks. They are grossly underrated and slightly difficult to wash. Whether or not these two facts are related, I cannot say, but I can offer my own tips for washing.

When you get your leeks home, give them a good rinse to remove any outside dirt. Then, cut the leeks lengthwise before slicing into 1/4-inch pieces. Transfer the sliced leeks to a mesh sieve and rinse thoroughly with cold water and produce wash, tossing the leeks to separate the layers as you rinse. Pat dry and you are good to go!

I would say that leeks are the star of this dish, but in truth, every little element works together to make this spread the glorious, summery experience that it is.

Cook your washed leeks with a bit of garlic, butter, and salt (a sacred trio) until they are soft and have just begun to take on some color.

The leek mixture will meet with a blend of whole milk ricotta, feta, and cream cheese. If you are not getting excited at this point, well…I do not understand.

Spread the cheese mixture into a 9-inch baking dish and top with a few handfuls of grape tomatoes that you have tossed with olive oil and salt. The dish is baked until the cheese is brown and bubbling and the tomatoes have begun to blister - elevating their natural sweetness to candy-level.

Just before serving, the basil is sprinkled. When the fresh basil hits the hot tomatoes, it will become incredibly fragrant and carry its magic throughout the entire dip.

Serve alongside warm crostini. Crackers will work in a pinch.

The perfect bite consists of crisp, olive-oil-puddled crostini, a hefty spread of baked cheese, one sugar-sweet tomato, and a ribbon of basil.

For more incredibly helpful and indulgent self-care advice, pre-order my book, Coping Through Crostini - Appetizers as a Lifestyle.

Sincerely,

Pedantic Foodie

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Baked Leeks & Feta with Roasted Cherry Tomatoes & Basil

serves 4-6

Cook’s Note: This dip can easily be reheated by covering with aluminum foil and placing in a 350-degree oven until heated through.

• 3 tablespoons unsalted butter

• 2 medium leeks, cleaned, split, and sliced into 1/4-inch slices

• 3 cloves garlic, minced

• 1 1/2 teaspoons kosher salt, divided use

• 1 cup whole milk ricotta

• 5 ounces feta

• 4 ounces cream cheese, softened

• 1 pint grape or cherry tomatoes

• 3 tablespoons extra virgin olive oil

• 1 tablespoon fresh basil chiffonade

• crostini or crackers

Preheat oven to 375 degrees F.

Place butter in a 10-inch nonstick frying pan and set over medium heat. Add leeks, garlic, and 1/2 teaspoon kosher salt to the pan. Cook, stirring often, for 5-7 minutes, or until the leeks are tender and have just barely begun to take on some color. If you notice the leeks browning, reduce heat slightly.

Remove the softened leeks from the heat and set aside while you prepare the filling.

In a medium bowl, combine ricotta, feta, and cream cheese. Using an electric hand-held mixer, beat the cheeses on medium speed until well-combined and fluffy; about 2 minutes.

Add the leek mixture to the cheese and beat just until combined.

Transfer the mixture to a 9-inch baking dish and use a spatula to smooth the surface.

Add tomatoes, olive oil, and remaining teaspoon of salt to a small bowl and toss to coat.

Pour the coated tomatoes over the cheese mixture and bake for 25-30 minutes; until the cheese is slightly browned and bubbling and the tomatoes have begun to blister.

Remove the dip from the oven and immediately top with basil.*

Cook’s Note: The term “Chiffonade” refers to a slicing technique. To chiffonade basil, simply stack several fresh basil leaves atop one another and use your fingertips to roll the stack lengthwise, forming a tight little roll. Use a sharp knife to make thin, perpendicular slices through the roll, forming little ribbons of fresh basil. It’s that simple!

Serve hot, alongside crostini* or crackers.

Enjoy!

*To make the crostini…

• 1 large french baguettes, sliced into rounds 1/2-inch in thickness.

• 1/4 cup extra virgin olive oil

Set your oven to the broiler setting.

Line a large baking sheet with aluminum foil and lay the baguette slices over the surface of the pan. Use a pastry brush to brush a thin layer of olive oil over each slice.

Place the pan in the oven and toast until pale golden; about three minutes.

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