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Beet, Leek, and Gorgonzola Brushcetta Recipe

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This recipe for Beet, Leek, and Gorgonzola Brushcetta, by , is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sylvia Aiello
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 T extra-virgin olive oil
1 T butter
2 leeks halved sliced thin, and cleaned
Salt and freshly ground pepper to taste
Day old baguettes halved or fresh country-style bread sliced 1/2 -inch thick on a bias
1/4 C olive oil
1 can chopped beets or 2-3 beets roasted and chopped
1/4 lb. Italian Gorgonzola, crumbled.

Directions:
Directions:
1. Put olive oil in a large pan over medium heat. Add butter and melt. Add leeks and saute until translucent, about 4 minutes. Add chopped beets and season with salt and pepper.
2. Meanwhile, preheat broiler. Place halved baguettes or slices of bread on a tray, generously brush with olive oil, and season with salt and pepper. Lightly toast under the broiler for two minutes. Flip toasted slices of bread over, but not baguettes, and spread beet mixture on bread. Top with sprinkles of crumbled Gorgonzola. Return to the oven until cheese is melted.

Number Of Servings:
Number Of Servings:
Makes 12 bruschetta
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I served this with beet wine from my cousin's vineyard in Volga,SD.(Schade' Winery)

 

 

 

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