Sauerkraut and Bean Tartine

In a skillet over medium heat, fry the bacon until crisp. Transfer to a paper towel–lined plate. In the same pan, sauté the leeks until soft. Add the garlic and sauerkraut and cook until fragrant and tender.

Stir in the tomato paste, beans, heavy cream, a splash of water, Aleppo pepper, salt, and black pepper. Simmer until the mixture thickens, then stir in grated cheese to taste. Remove from heat.

Heat olive oil in a separate pan and fry the sourdough slices until golden and crisp on both sides. Spoon the bean mixture over the toast, finish with more cheese, crispy bacon and parsley, and serve immediately.