Food & Cooking Recipes Appetizers Finger Food Recipes Leek and Brie Bruschetta By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 This open-face melt makes the perfect weekend lunch -- just add a green salad. Ingredients 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 Directions 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. 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. Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately. Print