Sometimes a new recipe can ignite a love affair with an old, familiar ingredient.  This recipe brought leeks out of obscurity and into the spotlight for me.

leek-bruschetta

Last week, I was honored and humbled to find that Babble (a parenting magazine and site) included me on their Top 50 Mom Food Blogs list. I also found myself on their Best Recipes list with the likes of Smitten Kitchen, The Pioneer Woman Cooks and few other inspiring favorites.  One of the best rewards?  Discovering dozens of new blogs I had never found before.  I spent hours clicking, reading, laughing and salivating.

It was the Angry Chicken who got me all whipped up about leeks.  She had recently made leek bruschetta with mustard and hard-boiled eggs but cited the recipe I made as inspiration.  Usually, when a leek turns up in my weekly produce box I think “soup.”  And, since those leeks are often blended together with other veggies, I can’t say as I knew exactly what they tasted like.

Leeks are in the onion family and I suppose I used them like an onion, as a flavor base.  Now I know better.  This recipe brings them out from behind the curtain and features them center stage where (in my newly formed opinion) they belong.

One of my favorite things about all bruschetta is its flexibility.  Experiment with different cheeses and toppings. Serve these as a starter, first course, light meal or snack.  Whenever you eat these leek topped toasts, you’ll see… they will stand out and steal the show.

Leek and Brie Bruschetta
From Martha Stewart

Makes 4 servings

2 Tablespoons olive oil, plus more for drizzling
6 medium leeks, whites and light green parts
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

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.

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21 Responses to “Leek and Brie Bruschetta”

  1. Dave Says:

    These were de-freaking-licious. Thanks again Caroline!

  2. Tameri T. Says:

    I’m going to try this. I adore Brie.

  3. business guides Says:

    What a success to your blog. Congratulations!

  4. Joyce Says:

    These look so delicious and I’m definitely going to try them! Thanks for sharing.

  5. Heather @ chiknpastry Says:

    looks great, and i agree with you – i don’t know that i’d know what leeks taste like on their own either. bruschetta is a great way to find out!

  6. Jenious Says:

    Congratulations! Both mentions are well-deserved!

  7. my little expat kitchen Says:

    I love the taste of leeks in almost anything. never tried it on a bruschetta before. Sounds and looks delicious.
    Congratulations on your 50 mom blogs!
    Magda

  8. Help me design a menu for a birthday party!? | Italian Home Decor Says:

    [...] Leek and Brie Bruschetta [...]

  9. Regan Jones RD Says:

    You might also like Caramelized Leek & Gorgonzola Bruschetta… super basic, just caramelize your leeks as you would onions, place on crostini, top with Gorgonzola (or your favorite Blue), broil and enjoy!

  10. Jessica @ The Cooking Chick Says:

    With posts like this, no wonder you were recognized! Congratulations on the great work!

  11. Dave Says:

    [...] Leek and Brie Bruschetta [...]

  12. stephen Says:

    basic&delicious! can I get a boyaaa.

  13. Bruschetta with Leek and Goat Cheese « orange ideal Says:

    [...] Except any variety of Thai noodles–that will never be unappetizing for me! So when Whipped came up in my Google Reader with a recipe for Leek and Brie Bruschetta and it latched on to my [...]

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  15. Cherine Says:

    Beautiful and delicious!

  16. Val Says:

    I love this idea for an appetiser. Over the past year I’ve become quite a leek enthusiast and am always looking for opportunities to cook with it. I particularly love the combination of using leeks with brie.

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  21. Sandra Says:

    I’m trying to go vegetarian. What I realized looking at my Thanksgiving dinner plate (where I allowed myself everything traditional) is that I miss “separate” foods. “There’s the turkey, there’s the stuffing, there are the sweet potatoes, there are the green beans.” The problem I’m having with vegetarian recipes is that they’re all “casseroles.” This looks like something I could put on a “separate food” plate, so I’m excited to try. I would welcome your suggestions for more “separate food” ideas.

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