Recipe by Sharon123
These make great tea sandwiches, appetizers or lunch!
Top Review by bluemoon downunder
I scaled this back for two for a yummy Sunday brunch which we really enjoyed. :) Love leeks, love brie but would never have thought of this particular combination. Ours were rustic rather than elegant: I left the crusts on the bread (ciabatta) and the rind on the brie. Although we're not sweet tooths, I included the sugar and think it added another dimension to the great blend of flavours. Ever uncomfortable when I come across "water" as an ingredient, I added a little lemon juice and a tiny bit of wine to the water I added. And decadently, I just had to add some butter on top of the toasted sandwiches when they came out of the oven: I just don't like the dryness of toasted bread without butter. This is certainly a recipe I'll make again and one I'll keep in mind when making a larger quantity is required. Thank you for sharing this recipe, Sharon! Made for 1-2-3 Hit Wonders.
- 16 slices bread (each about 5 inches square)
- 4 tablespoons olive oil
- 2 cloves garlic, halved
- 6 leeks, cut into 4 inch lengths,then sliced into thirds lengthwise,and separated into strips
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄3 cup cold water
- 1 1⁄2 lbs ripe brie cheese
Directions See How It's Made
- Preheat the oven to 375*F.
- Trim the crusts from the bread slcies and lay them on 2 baking sheets in a single layer.
- Drizzle with 3 tbls.
- of the olive oil.
- Bake until crisp and golden-5 to 7 minutes.
- Remove from the oven and rub one side of each slice with the cut side of the garlic.
- Heat the remaining tbls.
- of olive oil in a 12-inch skillet over medium heat.
- Add the leeks, sugar, salt, and pepper, stir to coat, and saute until lightly browned-about 5 minutes.
- Add the water, reduce the heat to low, cover, and simmer until soft-about 10 minutes more.
- Set aside.
- Spread each slice of toast on the garlic-coated side with an equal amount of brie, discarding the rind.
- Cut each slice in half to form 2 rectangles.
- Lay the leeks on one half and top with the other half.
- (If desired, cut in half again to form squares.) Place on a baking sheet.
- *Atthis point the sandwiches can be covered with plastic wrap and refrigerated for up to 8 hours.
- Bake, uncovered, until the cheese is melted-3 to 4 minutes from room temperature, 5 to 6 minutes from the refrigerator.
- Makes 16 sandwiches.