Cheesy leek bruschetta Recipe

Cheesy leek bruschetta Recipe

  • 4 tbsp olive oil
  • Âź leek, white part only, chopped
  • 1 garlic clove, crushed
  • 85g/3oz canned tuna
  • 1 tbsp fresh thyme, chopped
  • 100ml/3½fl oz double cream
  • 2 slices French bread
  • Fresh parsley, dill and chervil sprigs
  1. Heat two tablespoons of the oil in a pan and gently fry the leek and garlic for 2-3 minutes, or until softened. Add the tuna and thyme, stir well and pour in the cream. Simmer for 4-5 minutes.
  2. Heat a chargrill pan, drizzle the bread with the remaining oil and griddle the bread for 2-3 minutes on each side, or until golden-brown and crisp.
  3. Serve the leek and tuna mixture on top of the toasted bread, garnished with the fresh herbs.