Leek & Goat Cheese Toast with Lime Zest and Picual EVOO
We gently cook fresh leeks in a mix of butter and our bold Picual Traditional extra virgin olive oil until soft, then stir in creamy goat cheese until fully melted.
To make the mayonesa, we use a hand blender: pour 50 ml of milk and 100 ml of Picual EVOO into a tall container. Place the blender at the bottom without moving it, press start, and wait until the mixture thickens. Once it begins to emulsify, gently move the blender up and down until smooth. Add lime zest for a fresh citrus note.
Mix the mayonesa with the leek and cheese blend, then spread generously on toasted bread. Finish with a drizzle of EVOO and a crack of black pepper.
Creamy, bright, and comforting—this toast is a celebration of simple, quality ingredients.
💌 Want more simple, Spanish-inspired recipes?
Subscribe to our newsletter and get a little taste of the Mediterranean delivered straight to your inbox.
📸 Made this salad?
I’d love to see it! Tag us on Instagram @vezorla.olivejuice so we can share your creation and spread the joy of good olive juice.