Food > Recipe Directory > Courses/Meal Type > Condiments/sauces > Layered Leek and Cheese Spread
Layered Leek and Cheese Spread Recipe
Layered Leek and Cheese Spread
Ingredients
- 2 leeks (white and light green parts only)
- 3/4 cups (175 mL) mascarpone cheese
- 1/4 tsp (1 mL) salt
- 5 oz (150 g) crumbled Gorgonzola or Roquefort cheese
- 1/4 cup (60 mL) milk (approx.)
- Pinch each nutmeg and white pepper
Preparation
Cut leeks in half lengthwise. Poach, covered, in simmering salted water until tender, about 10 minutes; drain and let cool. Using hands, press out excess liquid. Chop finely; place in bowl and mix with 1/4 cup (60 mL) of the mascarpone and a pinch of the salt. Set aside.
In bowl, with fork, mash Gorgonzola with up to 3 tbsp (45 mL) of the milk until smooth and spreadable. Spread evenly over bottom of serving dish. Spread leek mixture over cheese layer. Mix remaining mascarpone with 1 tbsp (15 mL) milk, remaining salt, nutmeg and pepper until smooth. Spread over leeks.
Makes 8 to 12 servings.
- Serving(s)
- 8 to 12
| Per each of 12 servings: about | |
|---|---|
| Calories | 120 |
| Protein | 3 g |
| Fat (total) | 11 g |
| Sat. Fat | 7 g |
| Carbohydrate | 3 g |
| Cholesterol | 33 mg |
| Sodium | 256 mg |
| Calcium | 9 % RDI |
| Iron | 2 % RDI |
| Vitamin A | 4 % RDI |
| Vitamin C | 2 % RDI |
| Folate | 5 % RDI |
Also in this menu:
Source
Homemakers Magazine: September 2005
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