Grilled Baby Leek Crostini

"This appetizer is on the menu in spring, when fresh wild ramps and baby leeks are available from Chester County, Pennsylvania," says Mimi Wood, executive chef of The Washington Inn in Cape May. "It is a classic Spanish combination of wood-grilled smoky leeks and a slightly spicy, garlicky, smoky red pepper sauce."

Grilled Baby Leek Crostini with Romesco and Shaved Manchego

"Usually the leeks are dipped into the sauce and eaten by hand. We refine it by serving it on crostini. The Romesco sauce is very versatile as a sandwich spread, crudites dip or as an accompaniment to cheese. This recipe will make more sauce than needed for 4 servings."

12 baby leeks or ramps
8 slices baguette cut on the bias

Romesco Sauce
2 slices Tuscan style bread ( no crust) brushed with olive oil and lightly toasted then broken into rough pieces
2 red peppers roasted, peeled and seeded
1/4 cup toasted hazelnuts
1/4 cup toasted marcona almonds
2-3 garlic cloves
1 teaspoon smoked paprika
1- 2 teaspoons chopped jalapeno pepper (according to taste)

1/4 cup extra virgin olive oil
1 tablespoon sherry vinegar

Put all ingredient except olive oil and vinegar into food processor. Process til very smooth. Slowly pour in olive oil and sherry vinegar. Season with salt.

Lightly brush leeks and baguette slices with olive oil. Grill over a wood or charcoal grill.The leeks should be lightly charred. Spread each baguette slice with romesco sauce and top with leeks , 3 per order. Shave manchego cheese over top and drizzle with extra virgin olive oil.

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