Best Leek And Brie Bruschetta Recipes

LEEK AND BRIE BRUSCHETTA

Leek and Brie Bruschetta image

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

Provided by Martha Stewart

Time 35m

Number Of Ingredients 7

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

Steps:

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.

BRIE-LEEK TARTLETS

Brie-Leek Tartlets image

My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. -Colleen MacDonald, Port Moody, British Columbia

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 15 servings

Number Of Ingredients 9

Ingredients

1 medium leek (white portion only), finely chopped
3 tablespoons butter
1 garlic clove, minced
1/2 cup heavy whipping cream
Dash salt and white pepper
Dash ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
2 ounces Brie cheese, rind removed
Minced fresh parsley, optional

Steps:

In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.

Nutrition Facts : Calories 86 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 64mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

FENNEL AND LEEK BRUSCHETTA WITH CHEESE AND BEER FONDUE

Fennel and Leek Bruschetta with Cheese and Beer Fondue image

Provided by Brianna Jenkins

Categories appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

Olive oil, for brushing bread
16 (1/2-inch thick) slices baguette, from 1 baguette
3 1/2 tablespoons salted butter, divided
1 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Miller Genuine Draft 64)
6 ounces sharp English Cheddar, grated
3 ounces mild Brie cheese, rind discarded
1 fennel bulb, sliced
1 medium leek, sliced
1 tablespoon chopped chives, plus more for garnish

Steps:

Preheat the oven to 375 degrees F.
Brush some oil on the bread slices and arrange them on a sheet pan. Bake until golden brown, about 8 minutes. Remove the bread from the oven and set aside.
Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Pour in 3/4 cup of the beer and simmer, whisking constantly, for 1 minute. Remove the saucepan from heat and add the cheeses, whisking until smooth.
In a large saute pan over medium heat, melt the remaining butter and add the fennel, leeks and chives. Saute until tender, and then stir in the remaining beer. Cook, stirring over medium heat, until all the onions are caramelized and the beer is mostly cooked off, about 15 to 20 minutes.
Spread the cheese fondue on the toasted bread. Put some of the fennel and leek mixture on top and arrange them on a serving platter. Sprinkle with fresh chives and serve.