Author Notes
Tartines with leek spread, cheese and Bündnerfleisch.Perfect after you've gone skying or walking in the mountains...thus the title —MarieGlobetrotter
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Ingredients
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2
slices of whole wheat bread
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2
leeks
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200 milliliters
light cooking cream
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Onion
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Olive oil
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2
slices raclette cheese
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4
small slices viande des Grisons (Bündnerfleisch)
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salt and pepper
Directions
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Cut the leeks so as to only keep the white part and ¼ of the green part. Wash them well and cut in coarse slices. Blanch in boiling water for 5 minutes and drain
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In a skillet, heat two tablespoons of olive oil. Dice the onion and cook in the olive oil. When it starts to golden, add the leeks and cook for 10 minutes.
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Now add the cooking cream and cook for 15 minutes on simmer, stirring occasionally. Season with salt and pepper.
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Preheat you oven on 350F. Spread the leeks on your bread slices and cover each with two slices of Bündnerfleisch and one slice of raclette cheese.
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Put you tartines on parchment paper and grill for 7-8 minutes.
Serve with a side salad and enjoy!
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