Bettina’s Herbed Crostini and Leek and Tahini Dip
This dip is a wonderful combination of seasonal flavours, with leek, dates, tahini, lemon, and sumac creating a delightful mix of tastes. It’s perfect for festive occasions and truly worth trying! This recipe is from Bettina’s kitchen, featured in her new book Celebrate.
Takes
Serves
Ingredients
- 1 baguette (sliced into rounds, or 4-6 slices of sourdough, halved)
For the Leek and Tahini Dip:
- 3 leeks
- 3-4 tbsp olive oil
- 4 dates (pitted and torn)
- 3-4 tbsp tahini
- 2 tsp ground sumac
- Salt and pepper (to taste)
For the Green Oil:
- 30 g flat-leaf parsley (chopped)
- 2 garlic cloves
- 3-4 tbsp olive oil
To Serve:
- Pine nuts
- Drizzle of olive oil
Instructions
- Preheat the Oven:Preheat your oven to 180°C (350°F).
- Prepare the Leeks:Cut the leeks in half lengthwise and rinse thoroughly, especially the green parts, to remove any hidden sediment. Thinly slice the leeks, including the green part.
- Cook the Leeks:Heat a large saucepan over high heat. Once hot, add 3-4 tablespoons of olive oil and the sliced leeks, along with a generous pinch of salt. Fry the leeks for about 5 minutes, stirring regularly. Lower the heat to medium and cook for another 15 minutes, stirring occasionally, until the leeks are soft and caramelised.
- Make the Green Oil:While the leeks are cooking, place the parsley, garlic, and 3-4 tablespoons of olive oil in a blender or food processor.Blend until smooth and vibrant green. You can also use an immersion blender if preferred.
- Toast the Bread:Slice the baguette (or sourdough) and spread some of the green oil onto each piece. Place them on a baking tray and bake in the preheated oven for about 5 minutes until lightly toasted.
- Make the Dip:When the leeks are ready, transfer them to a food processor along with the torn dates, tahini, sumac, and a squeeze of lemon juice. Pulse the mixture until you have a chunky dip. Be careful not to over-blend; you want some texture to the dip.
- Assemble and Serve:Spread the leek and tahini dip onto a large plate or in a serving bowl. Arrange the toasted bread around the dip. Sprinkle with pine nuts and drizzle with olive oil for an extra touch of richness. Enjoy!