Spread of Olivada and Tofu crumbles

• 2 slices of bread
• Olivada Molí de Pomerí
• 3 leeks
• 3 spoonfuls of sugar
• a handful of raisins
• Tofu
• A small amount of reduction of the Balsamic vinegar of Modena from Molí de Pomerí extra Virgin olive oil
• Salt of the Himalaya of Molí de Pomeri

Preparation

1. In a frying pan cook leeks cut into fine small strips with a teaspoon of oil, a pinch of salt and a tablespoonful of water.
2. When leeks are translucent, add 3 spoonfuls of sugar and stir so that mixture is bright and ” sticking “. When it looks like a marmalade, remove from the heat and makethe canapé:
3. Take a slice of bread, spread it with olivada from Moli de Pomeri (not too much: only to give some taste which should not predominate), put on a part of leeks and add the tofu in crumbs
4. Decorate the canapé with some raisin and put some minutes in the oven for a few minutes to brown it.
5. Serve on some lettuce leaves with chopped walnuts and decorate the dish with a reduction of balsamic vinegar Moli de Pomeri and extra virgin oil.