So I made a half sammich with the honey and almond butter. Remember those kind of gross sandwiches they served at school with peanut butter and honey that may or may not have been from 1995? Yeah, there's no competition. I don't have a picture of it because I ate it and then decided to tell you about it. Oops. Do yourself a favor and buy some good honey and a packet (or two...or a jar) of almond butter and make a sammich.
Now for the big to-do. I made an easy leek pastry last night with goat cheese and prosciutto. Yummm. Truth be told, my mom and I probably could've eaten it as dinner, but we both ate two slices and a bowl of chili. Overkill.
It starts with a leek. Actually it starts with thawing your puff pastry. That takes about 40 minutes so get it out first. Then get your leek.
crazy on me. Also, give it a nice rub with a teaspoon of olive oil. Don't be afraid of olive oil. It's fantastic for you in so many different ways. It's got healthy fats and helps protect your brain from strokes and the like. So oil up. It's also nice for your skin.
Bring it to a gentle boil over medium heat, and let it go until it's thickened up.
Easy Leek and Goat Cheese Pastry (serves 2-6)
1 medium-large leek, thinly sliced and rinsed
1 sheet puff pastry, thawed
2 cloves garlic, minced
1-2 tbs olive oil, plus 1 tsp for pastry
2 oz. goat cheese
1/2 oz. prosciutto
1/4-1/2 c balsamic vinegar
- Preheat oven to 400º. Heat 1-2 tablespoons olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add leeks and sauté until soft. Season with salt and pepper.
- Run puff pastry with remaining teaspoon of olive oil. Spread leeks and garlic over thawed puff pastry on a greased baking sheet. Sprinkle goat cheese over pastry and tear prosciutto over tart. Bake 25 minutes or until golden brown.
- Bring balsamic vinegar to a gentle boil over medium heat. Reduce until thickened.
- Slice pastry into 6 slices and drizzle with balsamic reduction.