Braised Leek Toast with Whipped Ricotta, Oregano Oil, and Cantabrian Anchovies

This savory and flavorful dish combines the earthiness of braised leeks with the creaminess of whipped ricotta and the salty tang of anchovies. Topped with homemade oregano oil, it's perfect for an elegant appetizer or a light meal.

• For the Leeks
• Leeks9 (about 2½ pounds / 495 g)
• Kosher salt2 tsp
• Freshly ground black pepper1½ tsp
• Spanish onion1 (about 6 ounces / 170 g), thinly sliced
• Garlic10 cloves, thinly sliced
• Unsalted butter1 cup (2 sticks / 225 g), cut into 1-inch (2.5 cm) cubes
• Lemon peelPeel of 2 lemons, cut with a peeler
• Extra-virgin olive oil2½ cups (600 ml)
• Champagne vinegar1 tbsp
• For the Oregano Oil
• Fresh oregano leaves¾ cup plus 2 tbsp (8 g)
• Maldon salt1 tbsp
• Extra-virgin olive oil2 cups (480 ml)
• For Finishing
• Sourdough bread4 (1-inch-thick / 2.5 cm) slices, seeded if possible
• Ricotta cheese8 ounces (225 g), strained overnight, then whipped
• Cantabrian anchovy fillets8, split lengthwise
• Dried thyme flowers or fresh thyme leaves1 tbsp
• Maldon saltto taste
• Freshly ground black pepperto taste

1. Prepare the leeks, Spanish onion, and garlic by slicing them thinly.
2. In a pan, melt unsalted butter and add the sliced leeks, onion, garlic, lemon peel, and a mix of kosher salt and black pepper.
3. Cook the mixture on medium heat until the leeks are tender.
4. Mix oregano leaves with Maldon salt and extra-virgin olive oil to create the oregano oil.
5. Toast the sourdough slices until golden brown.
6. Spread whipped ricotta on the toasted bread slices.
7. Place braised leeks on top and garnish with oregano oil, split anchovy fillets, thyme, Maldon salt, and black pepper.