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Leek and Brie Bruschetta

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.

Everyday Food, April 2006 http://www.marthastewart.com/313555/leek-and-brie-bruschetta
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  • Prep Time 35 minutes
  • Total Time 35 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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