1 baguette, cut into 1-inch-thick slices and toasted
How to Make It
In a large saucepan, combine the leeks, garlic, butter, and the 1 tsp. sea salt. Place the pot over medium heat, and cook until the leeks are tender and translucent (about 20 minutes). Add the cream and crème fraîche, and bring the liquid to a boil. Reduce the heat, and simmer for 5 minutes. Add the Parmigiano-Reggiano, parsley, lemon zest, black pepper, and more sea salt to taste, and stir to incorporate. Transfer the fonduta to a serving bowl, and serve with baguette slices.