Leeks Mozzarella

I love leeks and am wanting to find new ways to cook them, so I made this recipe for the first time last night. Not only was it easy and yummy, but my boyfriend liked it too. He did rename it Leek Pizza, though, as I served the dish on toasted country bread. Did I mention how much I LOVE leeks!?!?

Leeks Mozzarella
2 pounds leeks, white parts only
1 cup fresh basil leaves
8 ounces mozzarella
1 to 2 tablespoons olive oil
1 teaspoon wine or sherry vinegar
Salt (preferably freshly ground—fleur de sel works magic) and freshly ground pepper

1. Preheat the broiler.
2. Clean the leeks thoroughly, and boil in salted water 6 to 10 minutes, until cooked but still firm, then drain.
3. Put the leeks in a baking dish, and cover with a layer of basil leaves. Cut the mozzarella into 1⁄4-inch slices, and place atop the basil layer. Put the dish under the preheated broiler, and watch carefully. In 3 to 5 minutes the cheese should start to melt and brown; at this point, remove the dish
.4. Mix the oil and vinegar and drizzle over the mozzarella. Season with salt and pepper to taste.
Serve immediately with (or on) a slice of country bread.

Recipe from French Women for All Seasons by Mireille Guiliano
Copyright © 2006 by Alfred A Knopf, Inc. All rights reserved.