One day, I'll get over how wonderful my recent trip to Savannah was, but I don't think that will happen any time soon. I can't help but continue to be inspired by all of the incredible food and the natural beauty of the city. It's trickled into almost every aspect of my home but especially my kitchen. Since my return, I've been shaking up a hibiscus bee's knees cocktail that I couldn't stop drinking at Husk and I've been busy trying to recreate some of the dishes I got to taste at The Grey.

I kid you not, there was not a single thing I ate or drank in Savannah that didn't blow me away. But nothing left an impression on me more than a humble plate of grilled leeks from dinner at The Grey. The leeks were served simply--grilled and slightly smoky topped with a sharp funky cheese, breadcrumbs and crumbles of salty country ham.

They were divine. Like the only way I will eat leeks from now on good. The original dish has the leeks topped with Tomme cheese which is typically produced in the French Alps. The best way to describe the taste is like a funky cheese left to age out in an open cave...so think earthy, salty and creamy. Since that cheese can be hard and expensive to find, I decided to substitute in gruyère cheese which delivers on a lot of the same tasting notes but is easier to get a hold of.

You can totally grill these leeks outdoors but if you don't have a grill or don't feel like heating it up, a griddle pan on a stove top works perfectly as well. This dish would be amazing served with either roasted chicken or a grilled steak and a hearty rice pilaf.

Full disclosure: I totally meant to have country ham in this recipe as well but forgot--mom brain. But, the dish truly works without it. However, if you'd like you can add some on top of yours or even some prosciutto if you have it.

I hope you enjoy this recipe as much as I do and that you're able to get a reservation at The Grey asap so you can try the original yourself!