• 8 slices of gluten free breador 4 green zucchinis
  • 1/2 250 g package (1 1/2 cups) Les Cultures de chez nous sliced leeks
  • 4 slices of chopped gluten free Proscuitto
  • Butter (for the version with bread)
  • Freshlly grounFreshlly ground Pepper or certified gluten free ground Pepper
  • 125 ml (1/2 cup)
LeeksFind our bag in yourlocal grocery store


  • Preheat oven to 350°F (180°C).
  • Bread version :
  • Toast the slices of bread in a toaster. Trim the crusts and cut the slices in half. Mix the chopped proscuitto and sliced leeks in a bowl and Pepper to taste.
  • Butter the bread and garnish with the leek mixture. Cover with grated cheese. Bake in the oven at 350F (180C) for 10 to 15 minutes. Finish the cooking using the grill setting.
  • Zucchini version :
  • Trim the two ends of the zucchinis then slice them in half lengthwise.
  • Hollow out the zucchini halves.
  • Mix the chopped proscuitto and slices leeks in a bowl and Pepper to taste.

Chef's notes