Riverford Wicked Leeks
Leeks and mascarpone on toast recipe image

Print Leeks and mascarpone on toast

A quick and tasty snack, or light supper


Quick ideas  


  • 1 tbsp butter
  • 2 leeks, cut in half lengthways & cut across in ½cm pieces
  • 100ml cream
  • 100g mascarpone
  • 1 tsp wholegrain mustard
  • 1 tbsp fresh parsley, finely chopped
  • 4 slices crusty or sourdough bread
  • 1 clove garlic
  • Salt & pepper


  1. Melt the butter in a pan, add the leeks and cook gently for 10 minutes until the leeks are tender.
  2. Add the cream and simmer until thickened. Stir in the mascarpone, mustard and parsley then season well and remove from the heat.
  3. Toast the bread and rub well with the garlic,and top with the leek mixture. Serve with a peppery watercress salad.
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