Leek baguettes au gratin

Name: Leek baguettes au gratin
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 300 g Cured cured pork (boneless); 400 g Leeks (leek); 1-2 TABLESPOONS butter/margarine; 7-10 Tbsp white pepper, salt; 200 g Cream cheese; 2 Eggs (Gr. M); 150 g grated gouda; 1 (250 g) Baguette-Brot; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

300 g Cured cured pork (boneless)
400 g Leeks (leek)
1-2 TABLESPOONS butter/margarine
7-10 Tbsp white pepper, salt
200 g Cream cheese
2 Eggs (Gr. M)
150 g grated gouda
1 (250 g) Baguette-Brot
baking paper

Directions

1
Dab the cured pork and dice very finely. Clean, wash and finely dice the leek. Heat the fat. Lightly fry the smoked pork in it. Fry the leek for about 5 minutes. Season with pepper.
2
Stir cream cheese and eggs until smooth. Season with a little salt and pepper. Stir in half the Gouda. Stir half of the cheese cream into the pork and leek mixture
3
Cut the baguette into about 7 diagonal pieces (boats). Then cut each one open. Place on a baking tray covered with baking paper. Spread the leek mixture on top. Add the remaining cheese cream. Sprinkle with the remaining Gouda. Bake in a preheated oven (electric cooker: 200 °C / fan oven: 175 °C / gas: level 3) for approx. 20 minutes