FRIZZLED LEEK AND GORGONZOLA CROSTINI
medium beets, (3/4 lb), trimmed and scrubbed
1 tablespoon extra virgin
2 teaspoons white wine vinegar
2 teaspoons chopped fresh
To taste salt and ground black pepper
1 leek, white
1 cup canola oil
4 slices Italian bread, cut diagonally
ounces Gorgonzola cheese
Wash beets. Place in a saucepan, cover with
water and cook over medium heat for 30 to 40 min or until tender. Drain. When
cool enough to handle, slide the peel off by hand, and slice into small wedges.
Place in a medium bowl. Season with oil, vinegar, parsley, salt and pepper. Set
aside and cover.
Cut leek crosswise about 3-inch long. Slice lengthwise
into thin strips. Wash in cold water and dry. Heat the oil in a cast iron pan
over moderate heat. The oil should not be too hot. Fry the leeks until golden
brown. Drain on paper towel. Set aside. Can be made a day ahead, and kept in an
air tight container.
Toast the bread until golden. Spread each toast with
gorgonzola. Top with 2 to 3 slices of beet mixture, and a few more on the
plate. Sprinkle leeks on top, and serve at once.