Best Brie And Leek Sandwiches 172109 Recipes

BRIE-LEEK TARTLETS

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.

BRIE AND LEEK SANDWICHES

Steps:

• 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.
• Enjoy!

BRIE AND BUTTER BAGUETTE SANDWICH

Steps:

• Cut the baguette in half lengthwise and spread the inside of each half with butter. Place the cheese on the bottom half and then place top of baguette on. Cut in half to eat it, if desired.

CREAMY LEEK SOUP WITH BRIE

Steps:

• In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth. , Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. , Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.