Name: Melted P’tit Basque with chorizo and grilled bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 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; Caramelised onion; 2½ tbsp grapeseed oil or olive oil; 3 white onions, finely diced; Braised leek; 1 leek, halved lengthways, thickly sliced; 2 tbsp grapeseed oil or olive oil; 125 ml dry white wine

Melted P’tit Basque with chorizo and grilled bread

Australian Gourmet Traveller recipe for melted P’tit Basque with chorizo and grilled bread.

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

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

Caramelised onion

2½ tbsp grapeseed oil or olive oil

3 white onions, finely diced

Braised leek

1 leek, halved lengthways, thickly sliced

2 tbsp grapeseed oil or olive oil

125 ml dry white wine

Method

Main

1.For 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.

2.Meanwhile, 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.

3.Preheat 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).

4. Meanwhile, 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
Notes