1. Preheat oven to 400 degrees. 2. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. 3. Slice leeks in half lengthwise to within 1 inch of bulb end, rinse with cold water. Arrange leeks in a single layer in the bottom of a baking dish. 4. Combine water and next 6 ingredients (through cinnamon) in a small saucepan, bring to a boil. Reduce heat and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, bake at 400 degrees for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks, reserve cooking liquid. Cool leeks to room temperature Cover and chill 2 hours. 5. Place the cooking liquid in a small saucepan, bring to a boil. Remove from heat, strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids. 6. Place 2 leek halves on each plate, top each serving with 1/4 cup tomato and 1 1/2 tsp of olives. Drizzle 1 tbls reserved liquid over each serving and divide cheese evenly among plates. Sprinkle with chopped marjoram and chopped oregano. ---------------------------------------------------------------------------
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Ingredients
