Tuesday, May 31, 2011

Leek and Tomato Crostini with Brie



Makes 2 servings
Prep 10 minutes / Cooking 20 minutes
280 calories per serving

1 leek, white and light green parts only, cleaned
1 tbsp olive oil, plus more for drizzling
1/2 tsp dried oregano
salt to taste
ground pepper to taste
2 slices country bread, lightly toasted
45 g brie cheese, thinly sliced
1 tomato, Roma type, thinly sliced

Prepare the leeks.  Cut off the dark green tops then thinly slice the white and pale-gree parts crosswise.

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 minutes.

Arrange the toasted bread slices on a baking sheet.  Distributing the ingredietns equally, layer the bread slices with the cheese, cooked leeks, and sliced tomatoes.  Drizzle with olive oil, then add salt and pepper to taste.

Broil at 10 cm from the heat until the cheese has melted and the tomatoes start to brown, about 5-7 minutes.  Serve immediately.

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