Food My Muse

0 Prepare the Leeks: Trim the dark green tops and the very tip of the root, leaving enough of the root end intact to keep the layers attached. Slice each leek in half lengthwise. Submerge the halves in a bowl of cold water, fanning the layers to wash away trapped grit. Pat completely dry. Carefully remove the inner core from each half to create a hollow channel. Thinly slice the removed cores crosswise into small crescents and set aside for frying.
1 Make the Filling: Pulse the nduja, goat cheese, herbs de provence, and honey in a food processor until completely smooth and emulsified. Transfer the mixture to a piping bag.
2 Roast the Leeks: Preheat the oven to 400°F (205°C). Brush the halved leeks thoroughly with olive oil. Pipe the nduja mixture into the center cavity of each leek half. Arrange on a baking sheet and roast for 22–25 minutes until the leeks are tender and the tops are deeply golden.
3 Fry the Leek Strands: Heat olive oil in a saucepan over medium heat. Add the reserved leek strands and fry until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with flaky salt.
4 Assemble and Serve: Spread the labneh in an even layer on a serving platter. Drizzle with olive oil and sprinkle with chives and rosemary. Arrange the roasted leeks over the labne. Top with the crispy leek strands and a final drizzle of honey.