Canape, party of 1?Recently, Joe had to go out of town to film (Talladega, baby!) – and when he goes away, although I miss him, I get to play around in the kitchen and make whatever I want! Which means lots of kitchen experiments – and some failures. Originally this was supposed to a pea and pearl onion salad with fried leeks and a white wine sauce.
That obviously did not work out so well for me. It was delicious, but it had no oomph. Who hasn’t had peas and pearl onions? The star of the show were those fried leeks. (Holy smokes!) When my Mom and I went out for Easter dinner, my salad came with them on top, and I knew I had to recreate it in some sort of recipe!
And here it is. Somehow, peas turned into peaches, onions turned into ricotta. But the fried leeks are still spectacular!
So this weekend, I whipped these up, and fell in love. Now, in perfect world these would be just the right appetizer at a spring or summer party. And, if I throw one in my tiny Brooklyn apartment, I will totally serve them. But with no party, and no Joe: these were my brunch. And I loved every minute of it!
I lounged with Oreo by my side, read my favorite online gossip site (guilty pleasure) and munched on these Sunday morning. Ugh. So good.
But no matter what – don’t skimp on the fried leeks! They bring a savory balance and crunch to an otherwise sweet meal. Plus they are insanely good. I definitely stood over the stove at one point just eating fried leeks. That’s normal, right?
Now, confession time. I totally fell off my diet this week. I didn’t go running, I turned Joe’s absence into an eating tour of Brooklyn (it was amazing) and my waistline definitely un-shrunk because of it. But I’m not giving up! I’m back to healthy eating today, and I’m going to get back to my 10k training first thing tomorrow morning. I honestly just felt better when I was doing all that. As delicious as the last few days have been, I have less energy. And that’s no good!
Now stay tuned – I’m hoping this week to churn (hint hint) out some yummy recipes that are perfect for Memorial Day Weekend! Summer is here!
For more crazy food combos, healthy alternatives, sneak previews of recipes and pics of NYC and Oreo, be sure to join other readers on our Facebook, Twitter, Instagram and Pinterest, as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- For Crostini
- 1 Baguette
- 2 Peaches, slices and minced
- 1 cup White Wine
- 1 Leek
- 1 tablespoon Coconut or Olive Oil
- 2 cups ricotta or vegan ricotta (recipe below)
- For Vegan Ricotta
- 1 can (2 cups) full fall Coconut Milk
- 1 teaspoon Lemon Juice
- 1/8 teaspoon Salt
- 1 teaspoon Agar Powder
- 1 teaspoon Agave Nectar
- For Ricotta
- In a small pot, mix coconut milk, salt and lemon juice and heat on medium high heat until warm. Then, whisk in agar powder and bring to boil. Reduce heat and let simmer for about 2 minutes.
- Pour liquid into an airtight container and let chill in the fridge for several hours.
- When ricotta has solidified, put it in a food processor with agave nectar and blender until smooth, and there are no solid chunks.
- For Crostini
- Place minced peaches in a cup of white wine and let marinate in the fridge for 2-3 hours, or overnight if possible.
- Cut off the green portion of the leeks cut it into sections. Slice the leeks into thin strips, vertically.
- Place coconut oil into large saute pan and heat on medium heat. When oil is hot, add leeks and let cook for 7-10 minutes, stirring every few minutes, until dark golden. Let cool.
- Slice baguette into thin pieces and lightly toast on a tray in a toaster oven or a traditional oven at 300°.
- Place a dollop of ricotta on top of crostini, and a teaspoon of peaches on top of that. Garnish with leeks.