Although the sources of inspiration for my cooking may vary, I think the inspiration for this dish was unique. Over the weekend I made lobster newburg for my husband’s birthday. As this was a dish I’d never made, I reviewed many recipes, seeking what seemed like the perfect combination of ingredients. In the end I debated between two recipes, finally choosing one that utilized a roux.
After our dinner on Sunday evening, our 15 year old asked why we had leeks in the refrigerator. I then realized that while shopping I had purchased all of the ingredients for the recipe I had chosen, plus a few more from the second choice recipe. With leeks on hand, it was time to be inspired and use them. Making them into a Tapas Monday dish seemed like the perfect solution.
I decided to sauté the leeks and make them the topping on a goat cheese mini tart. For our version I used lavash and cut it into 1-inch circles that covered the bottoms of a mini muffin pan. However, mini phyllo shells could easily be used in place of the lavash. I wanted less crust, but others may prefer the crunch of the phyllo shell.
These bite-sized appetizers were quite popular. Of course, we love anything with warm cheese. Adding some slowly cooked leeks only made it more tasty. Yet another recipe to add to our tapas rotation.
- 1/2 Tb. olive oil
- 2 leeks, washed and chopped
- 1 tsp. sugar
- 1 piece lavash
- 2 oz. goat cheese
- 1-1/2 tsp. cream cheese
- Heat oil in a nonstick frying pan over medium-low heat. Add leeks and sauté for 10 minutes, or until tender. Sprinkle with sugar and cook for an additional minute.
- Preheat oven to 400.
- Using a 1-inch biscuit cutter (or a shot glass), cut 16 disks from the lavash bread. Place each disk into the bottom of a mini muffin pan.
- In a small bowl combine goat cheese and cream cheese, stirring until thoroughly combined.
- Place a small amount of cheese mixture on top of a lavash disk. Repeat until all disks have been topped. Divide leeks among muffin cups.
- Bake for 10 minutes. Serve immediately.