For the roasted leeks:
• 17 oz. leeks
• 3 1/2 tbsp. Oro Cazorla extra virgin olive oil
• 1 sprig fresh thyme
• 1 sprig parsley
• 1 sprig fresh rosemary
• 1 clove fresh garlic
• 1 tsp. fine salt
For the black olive tapenade:
• 3 1/2 tbsp. tapenade
• 1/2 c. virgin olive oil
For the bread:
• 1 ciabatta bread
Other
• 12 1/2 oz. TORTA DE LA SERENA P.D.O. cheese
• Chives
For the roasted leeks:
- Cut off the roots and the green part of the leeks.
- Put them on an oven tray with the aromatic herbs, the garlic and the oil.
- Roast at 356oF for 45 minutes.
- Once cooked and allowed to cool, peel the leeks and conserve them in the oil in which they were roasted.
For the black olive tapenade:
- Mix together the ingredients and put them into a squeeze bottle. Save for later.
For the bread:
- Split the ciabattas down the middle.
- Toast on both sides in a salamander grill.
Other
- Slice the cheese into slices 1/4 inch thick, removing the rind.
Presentation:
-Place the roasted leeks on top of the toasted ciabatta bread, cover with the Torta del Casar cheese and heat in the salamander grill.
- Top off with the black olive tapenade and the chopped chives.