|2 oz • Salted butter|
|2 • Shallots • fine sliced|
|2 • Leeks • trimmed, halved, sliced|
|2 oz • Cream|
|5 oz • Gorgonzola cheese|
|Salt to taste|
|Black pepper to taste|
|4 slice • Bread, thick sliced|
Melt the butter in a frying pan over a medium heat. Sweat the shallots and leeks with a pinch of salt about 15-20 or until tender. Add the cream and let it bubble for about five minutes, until thickened. Stir in half of the cheese until melted, then remove from the heat, quickly stir in the rest of the cheese, season with salt and pepper.
Lightly toast the bread, cover with the leek and cheese mixture, and place under a broiler until browned.