2leekswhite and light green part only, sliced and washed
¼tspsaltmore to taste if needed
3ozof Bucheron goat cheese or regular goat cheesecrumbled
½cupshredded cheese of your choicewith a creamy melt - like Gruyere, Monterey Jack, Mozzarella, Provolone
Plus a little extra cheese to sprinkle on top.
Persimmon Salsa for Bruschetta
7 - 8oz/ 200 - 226g Roma tomatoesor cherry tomatoes
1 ½tbspbalsamic vinegar
salt and black pepper to taste
French bread slicesbrushed with oil and toasted
Cut persimmons and roma tomatoes into chunks (I did ½ cm chunks). Place them in a bowl.
Finely dice the red onion and transfer to the bowl.
Add chopped parsley
Add vinegar, oil and salt to taste. Cover and chill until needed.
Serve on its own, or use it to top toasted French bread to make Bruschetta.
Pre-heat oven to 350°F.
Heat a 10 inch cast iron pan over medium heat. Add half of the butter to the pan, and when it's melted and hot, add the sausages and continue to brown them. Cook for about 12 minutes, turning them over to brown evenly. Remove sausages and set aside.
Next, add the other half of the butter, finely sliced leeks and thyme (leaves only) into the pan.
While the leeks are cooking, break the eggs into a bowl, and add salt, pepper, grated cheese, sugar and chilli flakes and whisk well until the mix is a little frothy. Add cream and whisk for another minute.
When the leeks are cooked and have softened, add the egg mixture and stir through to mix the leeks evenly. Then add goat cheese evenly around the frittata. Let it all cook for a couple of minutes for the frittata to firm at the bottom, and then place the sausages and cherry tomatoes in it. Ideally the sausages shouldn't sink and you should be able to see them close to the surface. Sprinkle cheese on top, and transfer to the oven.
Bake for about 15-20 minutes until the frittata is just set. Check at the 15 minute mark, and every 5 minutes after that to make sure that you do not over-bake. The frittata should be just set, almost custardy, and not crumbly and dry.
Remove from the oven and let it cool for a few minutes. Serve warm, or at room temperature, topped with chopped parsley, thyme, toast and persimmon salsa.
Recipe from The Flavor Bender by Dini Kodippili
Sausage Frittata with Persimmon Salsa https://www.theflavorbender.com/sausage-frittata-persimmon-salsa/