Charred Leek and Caerphilly Bruschetta

It’s hard to mess up such a duo as leek and cheese, they are incredibly indulgent and more-ish. A good quality, mild cheddar would be a decent stand in if you can’t get your hands on Caerphilly cheese, but it is absolutely worth putting in a little more effort and getting yourself some of this Welsh delight.

4 sourdough slices/8-12 bruschetta

2 leeks

3 garlic cloves

4-6 sprigs of thyme

Butter

200-250g Caerphilly cheese

Honey

1. Heat a large frying pan over medium to high heat. Top and tail the leeks remove the outer layer and wash away any dirt. Cut in half., then slice down the middle. Make sure to keep it intact while you do all of this.

2. Add a good splash of oil to the frying pan once its warmed up, then add the leeks with their flat, cut face facing down. Cook until they begin to char underneath then slide the pan until a high temperature grill until the tops start to char too.

3. Return the pan to a medium heat, add a good knob of butter, the garlic and the thyme to the pan. Once the butter has melted, you want to baste the leeks like you would with steak. Spoon the butter over the leeks until they are soft and on the verge of falling apart.

4. Toast the bread of your choice, then top with the leeks. Slice the cheese and top the leeks with it. Season with a pinch of salt and pepper, then slide until the grill until the cheese browns and bubbles. Drizzle with some honey, then serve fresh and warm.