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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I got this recipe from The Herb Garden in Almonte, Ontario years ago. Great place. This makes a really nice side dish to a Roast Beef or Fall/Winter type meal. It's basically a fresh bread cube base that is baked and then topped with a Leek/tomato/herb mixture and baked again to finish it off. Read more . Really yummy! Enjoy! Ingredients:
base |
2 cups fresh bread chunks/cubes about 1 -1 1/2 in dia. (packed and i like to use whole-wheat) |
1/4 cup mixed nuts, chopped (i like pecans and walnuts) |
1 clove garlic, crushed |
1 tsp. fresh basil, chopped |
1 tsp. fresh rosemary, chopped |
1 tsp. fresh oregano, chopped |
1/4 cup margarine |
1 cup grated cheese (i use cheddar) |
topping |
1/4 cup margarine |
4 leeks, trimmed and finely chopped |
1/4 cup flour |
1 cup milk |
2 tomatoes, chopped |
2 tbsp. fresh sage, chopped |
salt and pepper to taste |
Directions:
1. Mix breadcrumbs, nuts, garlic and herbs together in a bowl. Rub in the margarine and stir in the cheese. Press mixture firmly into a flan dish. Bake at 350F for 20 min. or until golden.
2. For the sauce, fry the leeks in melted margarine until soft (about 10 min.). Stir in the flour, add the milk and cook for 5 minutes, stirring constantly. Add tomatoes, sage and seasoning.
3. Spread the leek sauce over the cooked croustade and bake for a further 20 minutes.
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