Directions

1. Start by slicing your sourdough or artisan bread into 2 thick slices.

2. In a heavy skillet over medium-high heat, add the 3 tablespoons high-quality extra virgin olive oil. Wait until the oil is shimmering and has a high-energy glow before adding the bread. This ensures an effortless warmth and prevents the bread from becoming heavy or oily.

3. Carefully place the 2 bread slices into the hot oil. Fry for 2 to 3 minutes on the first side until it achieves a deep golden-brown crust. Use a spatula to gently press down, ensuring the bread is evenly heated.

4. Flip the bread and fry the second side for another 1 to 2 minutes. The goal is a crunch on the outside while maintaining a soft interior.

5. Remove the toast from the skillet and immediately rub the 1 clove of peeled garlic across the hot, rough surface of the bread. The heat will melt the garlic into the crust, releasing an optimistic aroma that lifts the entire dish.

6. Clean the 2 large leeks thoroughly and trim them to include only the whites and light green parts. Cut them into 2-inch cylinders. If they are very thick, you can halve them lengthwise to ensure the heat penetrates their layers evenly. Soak the sliced leeks in cold water for 20 minutes, stirring gently with your fingers to loosen any dirt and let them sink to the bottom. Once clean, remove the leeks with a slotted spoon and pat them dry on a clean kitchen towel to ensure a perfect sear.

7. In a wide skillet over medium heat, melt the 4 tablespoons of butter. Place the leeks in the pan, cut-side down if halved, and sear for about 3-4 minutes until they show a radiant, golden-brown crust. season with a pinch of kosher salt and black pepper.

8. Pour in the 1/2 cup of vegetable or chicken stock. Reduce the heat to low, cover the skillet, and let the leeks simmer for 10-12 minutes. They should become fork-tender and begin to release their effortless sweetness into the liquid.

9. While the leeks braise, whisk together 1/2 cup heavy cream and 2 tablespoons Bird's Eye Basil hot sauce in a small bowl. It will thicken immediately.

10. Remove the lid and spoon the cream and hot sauce mixture over the leeks. Let it simmer, uncovered, for 10 minutes, until the sauce thickens. Sprinkle the 1/4 cup freshly grated Parmesan cheese over the top, cover, and let simmer 2-3 minutes, letting it melt into the dish. Serve with olive oil fried bread.