Leek Fondue

This recipe comes from Joseph Boness of Alembic.

Serves 6

4 medium leeks
1 clove garlic
¼ cup dry white wine
½ cup heavy whipping cream
½ cup shredded Gruyere cheese
Salt and freshly ground white or black pepper
Crostini from day-old bread

1. Cut the leeks in half lengthwise and wash well under running water to remove dirt. Slice the white and light green parts crosswise about 1/8 of an inch thick.

2. Rub a heavy-bottom sauté pan with the clove of garlic, add wine to pan and reduce wine by half over medium heat. Add the cream and cheese and stir to melt cheese. Add the sliced leeks, letting them just sit on top of the cream. Do not stir! Sprinkle with salt. The leeks will release their water and cook down into the cream. If you stir, they will become watery instead of creamy. Let cook until tender. Season with salt and pepper to taste.

3. Spoon some of the leek mixture on to each crostini and serve.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.