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    from "Passionate Vegetarian" by Crescent Dragonwagon

    My brother Stephen's best friend and bridge tournament cohort is Andy Goodman. Terry, Andy's wife, is a dancer and fine cook – for human beings, cats, and dogs. She owns Dandy Doggie, a small organic dog biscuit bakery, and is the author of Purrfect Dishes, a cookbook for cats or, at least, the humans who cook for them. The Goodmans are serious food people. On a visit to Andy and Terry, I was served these extraordinarily good, very simple bruschetta.

    Makes 10 to 12 bruschetta

    1 bunch leeks (3 or 4), roots and all but 1 inch of green removed
    1 tablespoon butter
    Salt and freshly ground black pepper to taste
    10 to 12 small, thin, crisp croûtes (see Note)
    10 to 12 sprigs Italian parsley

    Note: Hard-crusted French- or Italian-type breads, such as baguettes, cut relatively thick and toasted, become croûtes.

    Print recipe

    1. Split the leeks lengthwise and rinse very well to remove all dirt and grit. Slice crosswise into 1/4- to 1/8-inch half-circles.
    2. In one very large, or two smaller nonstick skillets, melt the butter over medium heat. When hot, add the leeks. Cook until just barely wilted, about 4 minutes. Lower the heat and cook very slowly, stirring occasionally, for about 15 minutes, or until the leeks are very soft and limp and partially caramelized. Season with salt and pepper to taste. Pile the leeks atop crisp croûtes and garnish with sprigs of Italian parsley.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Leeks, Bunch - $3.49/ea
     Farm Fresh, bunch
      Italian Parsley - $1.99/ea
     Farm Fresh
      FreshDirect Oven-Ready French Baguette - $2.49/ea
     approx. 15"  
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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