Looking for a quick and tasty appetizer or side dish to complement your Sunday supper today? Lucky for you, and lucky for me too, because life in the kitchen just got a little easier with Melissa’s cleaned and sliced leeks….no cleaning, no slicing, no hassle! Leek & Goat Cheese Naan is now an easy-as-can-be recipe! Sautéed buttery leeks seasoned with Herbs de Provence baked with creamy melty goat cheese are a fabulously delicious topping for your store bought naan! See, easy breezy recipe! Happy Sunday!
Leek & Goat Cheese Naan
2 Tbs. butter
1 pkg. (6 oz.) Melissa’s cleaned & sliced leeks, 1 1/4 cups
1 clove garlic, minced
1/2 tsp. Herbes de Provence
1/2 tsp. kosher salt
1/4 tsp. pepper
2/3 cup crumbled goat cheese
1 pkg. (8.8 oz.) whole grain tandoor baked naan
1. Preheat oven to 375F.
2. In medium non-stick skillet melt butter over medium-high heat.
3. Add leeks, garlic, Herbes de Provence, kosher salt and pepper. Cook 8-10 minutes or until mixture is softened, stirring occasionally.
4. Arrange both naan pieces from package on baking sheet. Dividing evenly, top with 1/3 cup goat cheese, leek mixture and remaining 1/3 cup goat cheese.
5. Bake 10 minutes or until heated through. Cut into 8 pieces.
Makes 8 servings.