Braised Leeks and Citrus with Burrata and Crispy Sourdough
Silky, gently softened leeks mingle with segments of bright citrus and a glossy pan jus for a contrast of tender and juicy textures. A torn ball of creamy cheese melts slightly when spooned over the warm vegetables, while crisped sourdough provides a crunchy counterpoint. The finished plate is visually striking—pale green, orange and white—ideal for sharing as an elegant starter.
Use meyer or regular lemons, blood oranges, or a mix of citrus depending on what’s freshest; substitute burrata with fresh mozzarella if needed. If you prefer a vegan option, swap the cheese for a thick cashew cream and drizzle with extra virgin olive oil. For a deeper flavor profile, finish with a spoonful of toasted pistachios or a handful of chopped fresh herbs like parsley or chives.
Serve as an intimate starter for Valentine’s or a relaxed winter supper with a simple green salad and a chilled glass of dry white wine. The dish is also make-ahead friendly: braise the leeks and keep warm, then finish with cheese and toasted bread just before serving. Leftovers keep well refrigerated for up to 2 days; reheat gently on the stovetop to avoid drying out the leeks.
How to Make It
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1
Trim and halve the leeks lengthwise, then rinse thoroughly to remove grit. Pat dry and cut each half into 3–4 pieces depending on length.
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2
Heat a large skillet over medium heat and add the olive oil and butter. When the butter foams, add the leeks cut-side down and cook without moving for 3–4 minutes to develop gentle color.
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3
Flip the leeks, add the garlic (lightly smashed), and pour in the white wine and vegetable stock. Bring to a simmer, cover, and braise for 8–10 minutes until leeks are tender when pierced with a knife.
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4
While the leeks braise, segment the blood orange and lemon: peel and cut between membranes to release neat segments; reserve any juices.
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5
Remove the skillet lid and increase heat to medium-high to reduce the braising liquid for 2–3 minutes until slightly syrupy. Stir in the red wine vinegar, honey (if using), and 1 tablespoon of reserved citrus juice; season with salt and pepper.
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6
Meanwhile, brush sourdough slices lightly with olive oil and toast in a hot skillet or under a broiler until golden and crisp on both sides. Rub each toast with the cut side of the remaining garlic clove for a subtle garlic note.
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7
Arrange the warm leeks on a serving platter or individual plates. Scatter citrus segments over the leeks, spoon the reduced pan jus over the top, then tear the burrata and place pieces across the dish so it softens from the heat.
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8
Finish with chopped toasted pistachios and parsley if using, add a final drizzle of extra-virgin olive oil and a grind of black pepper. Serve immediately with the crispy sourdough crostini alongside.
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