LEEK AND BRIE BRUSCHETTA

Leek and Brie Bruschetta image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 7

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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.