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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BEET, FRIZZLED LEEK AND GORGONZOLA CROSTINI

Serves: 4

3 medium beets, (3/4 lb), trimmed and scrubbed
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons chopped fresh Italian parsley
To taste salt and ground black pepper
1 leek, white part only
1 cup canola oil
4 slices Italian bread, cut diagonally
2 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.


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