Leek and Brie Bruschetta

Prep Time:
35 mins
Total Time:
35 mins

This open-face melt makes the perfect weekend lunch -- just add a green salad.


  • 2 tablespoons olive oil, plus more for drizzling

  • 6 medium leeks, (about 2 ¼ 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 (½ 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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