- 350 gm dried chorizo (about 4 chorizo), sliced into 3mm rounds
- 300 gm P’tit Basque, thinly sliced (see note)
- 8 thick slices sourdough bread
- For drizzling: olive oil
- For rubbing: 1 garlic clove, halved
- 2½ tbsp grapeseed oil or olive oil
- 3 white onions, finely diced
- 1 leek, halved lengthways, thickly sliced
- 2 tbsp grapeseed oil or olive oil
- 125 ml dry white wine
- 1For caramelised onion, heat a large frying pan over medium-high heat. Add oil, then onion, stir occasionally until onion starts to become translucent (4-5 minutes), reduce heat to low-medium, stir occasionally until deeply caramelised (25-30 minutes), season to taste, cool to room temperature and refrigerate until required. Caramelised onion will keep refrigerated for 3 days.
- 2Meanwhile, for braised leek, wash leek in a colander under cold running water, then drain well. Heat oil in a saucepan over medium heat, add leek and stir occasionally until beginning to soften (4-5 minutes). Add wine, season to taste, simmer until liquid evaporates (15-20 minutes), cool to room temperature and refrigerate until required. Braised leek will keep refrigerated for 3 days.
- 3Preheat oven to 220C. Place a heaped tablespoon of caramelised onion and braised leek in the bases of four 12cm-diameter shallow gratin dishes, top with chorizo, overlapping slices, then top with cheese and bake until golden and bubbling (7-10 minutes).
- 4Meanwhile, preheat a char-grill pan over medium-high heat. Drizzle bread slices with oil and char-grill, turning once, until toasted (1-2 minutes each side). Rub slices with cut-side of garlic and serve hot with melted P’tit Basque.
Note P'tit Basque is a semi-hard sheep's milk cheese available from select delicatessens. If unavailable, substitute equal quantities of coarsely grated Emmenthal and Gruyère.
Drink Suggestion: An earthy, soft red wine. Drink suggestion by Helen Johannesen
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