Leek and Tomato Crostini with Brie

96 Reviews
95% would make this recipe again

Often referred to as "asparagus of the poor" because of its delicate flavor, leek is a close relative of onion and garlic. Known since ancient times, it was seemingly the favourite food of the Roman Emperor Nero, who ate it regularly to keep his vocal cords in top shape. Present in all European cultures, leek became the emblem of Wales after a memorable battle where the Welsh wore a leek on their hats as a distinctive sign. Rich in minerals, vitamins and fiber, and low in calories, the leek is also a recognized diuretic.

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Ingredients

??? leeks, white and light green parts only, cleaned ???
??? olive oil, plus more for drizzling ???
??? dried oregano ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? country bread, lightly toasted ???
??? brie cheese, thinly sliced ???
??? tomatoes, Roma type, thinly sliced crosswise ???

Method

  1. Prepare the leeks. Cut off the dark green tops then thinly slice the white and pale-green parts crosswise.
  2. Heat the olive oil in a skillet over medium heat. Add the leeks and oregano, then season with salt and pepper. Cook, stirring frequently, until the leeks are very tender and just beginning to brown, 15 to 20 min.
  3. Arrange the toasted bread slices on a baking sheet. Distibuting the ingredients equally, layer the bread slices with the cheese, cooked leeks, and sliced tomatoes. Drizzle with olive oil, then add salt and pepper to taste.
  4. Broil at 10 cm from the heat until the cheese has melted and the tomatoes start to brown, about 5-7 min. Serve immediately.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

280

Fat

13 g

20 %

Saturated 5 g
+ Trans 0 g

25 %

Cholesterol

20 mg

Sodium

390 mg

16 %

Carbohydrate

32 g

11 %

Fibre

4 g

17 %

Sugars

6 g

Net Carbs

28 g

Protein

10 g

Vitamin A

36 %

Vitamin C

20 %

Calcium

12 %

Iron

23 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin A, Vitamin K
Good source of  :
Fibre, Iron, Magnesium, Niacin, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Source of  :
Calcium, Copper, Pantothenic Acid, Phosphorus, Potassium, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1 ½
Meat and Alternatives ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

96 Reviews (91 with rating only) 95% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Amazing! I'll do it without the leeks next time, but my roommates loved as-is. I'm making it again tomorrow!

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Everyone here loves this. It makes a great lunch (even for my meat-loving husband) and can be a fancy appetizer on smaller breads.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Delicious! The Brie cheese adds a nice creamy touch to this sandwich and the tastes blend well together. The left overs will be perfect to bring in our lunches. Make sure to slightly grill the bread before to get a crispy bread at the end.

Useful 0

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