Blue Cheese Raisin Stuffed Roasted Leeks

Blue Cheese and Raisin Stuffed Roasted Leeks, a gourmet roasted leeks recipe! Serve as an appetizer or side dish for the holidays or a special dinner party!

Blue Cheese Raisin Stuffed Roasted Leeks

Friends, this Blue Cheese and Raisin Stuffed Roasted Leeks recipe takes a little time, but it’s so delicious and well-worth the time involved.

Blue Cheese Raisin Stuffed Roasted Leeks

It’s a recipe with leeks stuffed with blue cheese, raisins, herbs, and almonds, roasted in parchment and finished under the broiler.

Gourmet indeed (and perfect for the new year). Here are more recipes using leeks: Leek Sausage Bread Pudding and One Pot Asian Braised Beef (my favorite!) Or try this Spinach and Leek Stuffed Portobellos.

Stuffed Roasted Leeks

This is an effortless, yet impressive, side dish (or appetizer).

It’s savory, sweet, bright, and packed with flavors and textures from the blue cheese, crisp almonds, and plumped golden raisins.


Ingredients needed for roasted leeks

  • Large leeks (we buy them at Trader Joe’s), salt, pepper, olive oil, and butter
  • Golden raisins, crumbled blue cheese, sage and garlic
  • Sherry vinegar, smoked paprika, Worcestershire sauce
  • Shaved almonds

How to stuff leeks

  1. Cut the dark green parts off the leeks and finely chop them until you have 3/4-1 cup.
  2. Starting from about 1/2” from the roots of the leeks, cut the leeks lengthwise down the center, leaving the bottommost layer intact. Gently separate the layers of the leeks with your fingers and rinse off any excess dirt; pat dry.
  3. Transfer the leeks to the baking sheet and sprinkle a generous pinch of salt onto each leek.
  4. Make the raisin mixture an divide evenly into the center of each leek, spreading into the layers and cracks.
  5. Follow the roasting process!

Invite new people in

One of the reasons I’m so excited about our new home (we are still moving in and getting settled), is that we want to use it as a gathering place for others.

It’s so good to have our eyes and ears open, to think about the possibilities of meeting a need, inviting new people in, or finding more community.

For my husband and me, we have been “connectors” our entire married life.

Introducing people to people they should know. Read this post!

We hosted 14 at Christmas this year … without our kitchen done. We made it happen, and of course POTLUCK was the key, even when we weren’t completely moved in!

How do you use your home for good?

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Blue Cheese Raisin Stuffed Roasted Leeks

Use 2 sweet potatoes to hold down the edges of the parchment paper. Use those sweet potatoes for a 2nd meal :)
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Appetizer
Cuisine: American
Keyword: stuffed leeks

Ingredients

  • 3 large leeks rinsed
  • 1 Tbsp. plus 1 tsp. kosher salt
  • 1 ⁄3 cup olive oil
  • 3 Tbsp. unsalted butter melted
  • 1 ⁄3 cup golden raisins chopped
  • 1 ⁄4 cup crumbled blue cheese
  • 1 Tbsp. dried sage chopped
  • 2 cloves garlic crushed or finely minced
  • 2 Tbsp. sherry vinegar
  • 1 tsp. smoked paprika
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. freshly ground black pepper
  • 1/3 cup shaved almonds
  • 2 anchovy fillets chopped (optional)

Instructions

  • Preheat oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper, and prepare another large piece to cover the leeks in the oven. Set aside.
  • Cut the dark green parts off the leeks and finely chop them until you have 3/4-1 cup. Set aside.
  • Starting about 1/2” from the roots of the leeks, cut the leeks lengthwise down the center, leaving the bottom layer intact. Gently separating the layers of the leeks with your fingers, and rinse off any excess dirt; pat dry.
  • Transfer the leeks to the baking sheet and sprinkle a generous pinch of salt onto each leek.
  • In a medium bowl, mix the oil, butter, raisins, blue cheese, garlic, sage, paprika, vinegar, honey, Worcestershire sauce, pepper, almonds, anchovies, salt, and reserved chopped leek greens. Divide the raisin mixture evenly into the center of each leek, spreading into the layers and cracks (use your fingers).
  • Place the second piece of parchment on top of the leeks and cover. Tuck the edges under and fold, creating a sealed pouch (I used two small sweet potatoes to hold down the edges of the parchment, two meals in one!)
  • Roast for 30 minutes. Then remove and throw away the top layer of parchment paper. Preheat to broil on low.
  • Broil the leeks until the leeks and stuffing are slightly charred in places, 2–3 minutes depending on the intensity of your broiler. Remove from oven when done.
  • To serve, cut each in half crosswise and serve warm.

Blue Cheese Raisin Stuffed Roasted Leeks Recipe

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