Cream-Basted Leek, Pear & Aged Gouda

Cream-Basted Leek, Pear & Aged Gouda

INGREDIENTS: 

  • Firehook Rosemary Sea Salt Crackers
  • 2 medium leeks, white and light green parts only
  • ½ cup heavy cream
  • 1 tbsp unsalted butter
  • 1 ripe but firm pear, thinly sliced
  • Sharp aged orange Gouda, thinly shaved
  • 2–3 sprigs fresh thyme, plus more for garnish
  • Salt, to taste
  • Freshly cracked black pepper, to taste

INSTRUCTIONS:  

  1. Prepare the leeks: Trim and thoroughly rinse the leeks to remove any grit. Slice into ½-inch rounds, keeping the layers intact.
  2. Cream-baste the leeks: Melt butter in a skillet over medium-low heat. Add the leeks in a single layer and cook for 2–3 minutes. Pour in the heavy cream, add thyme sprigs, and season with salt and pepper. Reduce heat to low and gently simmer for 10–15 minutes, spooning the warm cream over the leeks occasionally, until tender. Allow the leeks to cool slightly and drain off excess cream before assembling to keep the crackers crisp.
  3. Prepare the toppings: Thinly slice the pear and shave the aged Gouda into delicate pieces.
  4. Assemble the bites: Layer each cracker with a slice of pear, a few shavings of aged Gouda and a few cream-basted leek rounds.
  5. Garnish and serve: Finish with fresh thyme leaves and a touch of cracked black pepper. Serve immediately.
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    Rosemary Sea Salt

    Rosemary Sea Salt

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INSTRUCTIONS:  

  1. Prepare the leeks: Trim and thoroughly rinse the leeks to remove any grit. Slice into ½-inch rounds, keeping the layers intact.
  2. Cream-baste the leeks: Melt butter in a skillet over medium-low heat. Add the leeks in a single layer and cook for 2–3 minutes. Pour in the heavy cream, add thyme sprigs, and season with salt and pepper. Reduce heat to low and gently simmer for 10–15 minutes, spooning the warm cream over the leeks occasionally, until tender. Allow the leeks to cool slightly and drain off excess cream before assembling to keep the crackers crisp.
  3. Prepare the toppings: Thinly slice the pear and shave the aged Gouda into delicate pieces.
  4. Assemble the bites: Layer each cracker with a slice of pear, a few shavings of aged Gouda and a few cream-basted leek rounds.
  5. Garnish and serve: Finish with fresh thyme leaves and a touch of cracked black pepper. Serve immediately.