This spread was delicious. The leeks oniony flavor was a bit strong for my taste so I will probably use a little less leek next time.
4 slices of bacon, chopped, any kind (recipe said turkey bacon, I used real bacon, vegetarians could use tofu bacon)
1 small leek (or 1/4-1/2 normal sized leek, depending on taste), white and tender green parts, quartered and finely chopped
salt and pepper, to taste
8 ounces cream cheese, at room temperature
1 plum tomato (or about 1/2 a small-medium sized slicing tomato), seeded and finely chopped
Drizzle a pan with olive oil and saute the leeks until tender, about 2-3 minutes*. Season with salt and pepper.
Mix bacon, leeks, and tomatoes in a bowl and fold in the cream cheese until well combined. Enjoy.
*I choose not to cook my leeks and added them raw because I didn't want to add a bunch of oil to the mix since I was already using regular greasy bacon. I also liked the crunch of the leeks. I also did not add any salt or pepper. It tasted wonderful with raw leeks and I really don't think it needed any extra salt since cream cheese is salty enough.
Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
No comments:
Post a Comment