Leek and Brie Bruschetta

Leeks can be extremely dirty and are best cleaned after they've been trimmed and cut. Soak cut leeks in a bowl of cool water; lift them out, replace water, and repeat until no grit remains at the bottom of bowl.

  • Prep:
  • Total Time:
  • Servings: 4
Leek and Brie Bruschetta

Source: Everyday Food, April 2006


  • 2 tablespoons olive oil, plus more for drizzling
  • 6 medium leeks, (about 2 1/4 pounds), whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned
  • 1 teaspoon dried thyme
  • Coarse salt and freshly ground pepper
  • 4 large slices (1/2 inch thick) hearty country bread
  • 8 ounces Brie cheese, thinly sliced
  • 2 plum tomatoes, thinly sliced crosswise


  1. Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes.

  2. Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper.

  3. Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately.


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