1/2 cup minced leeks (about two leeks)
3 tbsp butter
2 oz. Roquefort cheese
2/3 cup Ricotta cheese
Salt and pepper if you want
Cut the green tops off the leeks; discard. Quarter the leeks down
their long axis, and rinse well in a pot of water. Now mince finely.
Saut'e in the butter until tender. Crumble the roquefort and mix in;
also stir in the ricotta. If you really feel that you *must* add a
bit of salt, and you don't mind that it's going to ruin your blood
pressure, besides clogging your arteries with the cholesterol from
the butter and cheeses, (:-) then add some. Same with the pepper. 🙂
Mix well. Fills up about 24-30 triangles.