Slow-roasted leeks on home-made bruschetta

Slow-roasted leeks on home-made bruschetta A real labour of love, this homemade version of Slow-roasted leeks on home-made bruschetta will leave you licking the plate clean! HANDS-ON TIME 40 min | TOTAL TIME 3 hr 55 min | SERVES 8 INGREDIENTS HOMEMADE BAGUETTE 1 ½ tsp instant yeast 230 grams white bread flour 230 grams cake flour 1 ½ tsp salt 1 ⅓ cups lukewarm water SLOW-ROASTED LEEKS 8 large leeks  ¼ cup olive oil 30 grams butter 2 sprigs thyme ASSEMBLE ¼ cup olive oil  2 garlic cloves 300 grams mascarpone 200 grams mixed baby tomatoes, quartered 1 sprig thyme, extra Micro-herbs, to finish Parmesan shavings, to finish METHOD HOMEMADE BAGUETTE PLACE yeast, flours and salt in a large mixing bowl and stir with a fork to combine. GRADUALLY mix in the water to form a stiff, shaggy dough; you may not need to add all the water. COVER the bowl with cling wrap and set aside for 20 min to let the flour hydrate. Meanwhile, start preparing the leeks. TIP dough onto a lightly floured work surface and knead for a few minutes until smooth. Shape into a ball and place in a lightly oiled bowl. Cover and leave in a … Continue reading Slow-roasted leeks on home-made bruschetta