WARM BRIOCHE OF GOAT CHEESE AND MINTED LEEKS
4 brioche buns
2 tablespoons unsalted butter
2 young leeks, thinly sliced
1 tablespoon fresh mint, thinly sliced
Sea salt and freshly ground white pepper, to taste
4 slices goat cheese: Crottin de Chavignol
Preheat the oven to 400 degrees. Slice off the top 1/4 of the brioche. Cut out the interior leaving a hollowed-out shell. (Reserve the interior portion for fresh breadcrumbs.) Place the brioche and lids on a bake sheet.
Heat the butter in a heavy skillet. Sauté the leeks slowly until they are tender but not colored. If they begin to stick, sprinkle some water in the pan. Off the heat, fold in the mint, grind on nutmeg, season to taste with salt and pepper. Allow this mixture to cool.
Divide the leek mixture among the hollowed-out brioche. Top each filling with a ½” thick slice of cheese. Bake for 5 minutes to warm the mixture, just until the cheese begins to melt.
Remove the brioche to serving plates. Top each one with its proper lid. Serve.
Adapted from a recipe in A Passion for Cheese by Paul Gaylor.