1 loaf French bread (20 x 3 inches in diameter)
7 tbsp. olive oil
2 c. chopped leeks
7 tbsp. unsalted butter
1 tsp. dried basil
1 dash cayenne pepper

Slice bread on diagonal into 1 inch pieces, but DO NOT CUT THROUGH. In heavy skillet over medium heat, melt butter and stir in olive oil. Mix well. Brush top and sides of loaf and between each slice generously with mixture. One- fourth of oil and butter should remain. If not, add more butter and oil to make 1/4 cup. Reheat at medium, add leeks, stir constantly approximately 5 minutes. Add basil and cook 1 minute more. Season with salt and pepper to taste. Remove from heat and add generous dash of cayenne pepper. Place loaf on baking sheet. Spread leek mixture between slices and on top of loaf. (Bread can be covered with foil, loosely and kept at room temperature 1 hour.) Bake loaf, uncovered, at 350 degrees until warm and crispy, 5 to 8 minutes.