White Beans And Leeks On Toast

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1 clove of garlic, minced
• 2 leeks, quartered, cleaned and sliced
• 2 cups cooked white beans (or 1 15-ounce can)
• kosher salt, freshly ground pepper
• 2 tablespoons lemon juice
• 15 slices aged Gouda (aged Comte also works, or even Parmesan)
• 1 tablespoon lemon zest

1. In a medium saucepan, heat the butter and olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped leek, and saute for another 5 minutes.
2. If you are using canned white beans, drain and rinse them. When the leeks are almost done, add them to the pan and heat through, 3-4 minutes. Turn off the heat, and stir in the lemon juice. Add salt and pepper to taste.
3. Slice a baguette into thin rounds and lay them on a baking sheet. In a 300F oven, bake them for about 10 minutes, or until lightly golden. (You don't want to skip this step--untoasted bread does not hold heavy beans very well!)
4. Spoon the leek and white bean mixture onto the toasts. Top each with a thin slice of the aged Gouda, and a pinch of lemon zest.

olive oil, butter, clove of garlic, leeks, white beans, kosher salt, lemon juice, gouda, lemon zest

Taken from food52.com/recipes/15232-white-beans-and-leeks-on-toast (may not work)