Leeks Mozzarella



2 pounds leeks, white parts only
1 cup fresh basil leaves
8 ounces mozzarella
1 to 2 tablespoons olive oil
1 teaspoon wine or sherry vinegar
Salt (preferably freshly ground—fleur de sel works magic) and freshly ground pepper

Yield: 4 Servings


Preheat the broiler. Clean the leeks thoroughly, and boil in salted water 6 to 10 minutes, until cooked but still firm, then drain. Put the leeks in a baking dish, and cover with a layer of basil leaves. Cut the mozzarella into 1/4-inch slices, and place atop the basil layer. Put the dish under the preheated broiler, and watch carefully. In 3 to 5 minutes the cheese should start to melt and brown; at this point, remove the dish. Mix the oil and vinegar and drizzle over the mozzarella. Season with salt and pepper to taste. Serve immediately with a slice of country bread.