I actually made this dip for a Fiesta Party back in August and it never made its way to the blog but when I was recently heading to a Mexican-themed dinner I knew just what to bring! The recipe inspiration can be found here. It is a light and refreshing guacamole that is sure to become a new favorite!

Recipe

Roast 1 leek, 2 poblano peppers, 1 white onion and 4-6 cups of tomatillos (all cut into about 2 inch pieces and drizzled with a bit of olive oil) at 350 degrees for about 15 minutes. Process roasted veggies with the juice of one lime and let cool. Add 3 avocados and 1/2 bunch cilantro and pulse until combined. Serve with tortilla chips.

Sometimes good things just come along and you are forever grateful. And I would obviously be talking about food here.

Enter the Leek & Prosciutto Crostini. Combining some of my favorite things. Now, it is not the neatest thing to eat (leeks don’t bite well) so don’t make for first dates or cocktail parties. But other than those times, I would recommend making very very soon! It is delicious!

Recipe

Warm Baguette

3 cloves garlic

1/2 red pepper, roasted then sliced

4 oz reduced-fat cream cheese

1 cup leeks, sliced

6 slices prosciutto

Roast the garlic cloves and pepper until browned. (I actually broil for the sake of time) Mix cream cheese, smashed, roasted garlic, 1 tsp olive oil, salt, pepper and some red pepper flakes (if you like it hot). Slice the leeks into thin strips about 4 inches long and saute with 1/2 Tbsp olive oil. Set aside. Fold the prosciutto in thirds and heat until warm.

Spread the cream cheese mixture onto a slice of bread and top with some leeks, prosciutto and pepper. Devour. Messily.