Bruschetta with leeks and brie cheese
4 servings
36 minutes
Leek and brie cheese bruschetta is a harmony of Italian elegance and Mexican culinary boldness. Crispy rustic bread serves as the base for the delicate, creamy brie cheese that melts under the grill, enveloping sweet leek and juicy slices of plum tomatoes. The light spiciness of thyme and freshly ground black pepper complements the richness of flavors, while olive oil adds a refined aroma. This dish is perfect as an exquisite appetizer for evening gatherings or as a light aperitif before the main course. Historically, bruschetta originated from Italy, but this Mexican-inspired version brings a fresh perspective to the classic concept. They are best served hot to enjoy the perfect combination of textures and aromas.
1
Cut the dark green leaves and roots of the leek. Slice the remaining parts in half lengthwise and chop them finely.
- Leek: 1 kg
2
Heat olive oil in a large skillet over medium heat. Add leeks and thyme, season with salt and pepper. Cook, stirring, until soft and golden, about 15-20 minutes.
- Extra virgin olive oil: 2 tablespoons
- Leek: 1 kg
- Dried thyme: 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
In the meantime, preheat the grill in the oven.
4
Place large slices of bread on a baking sheet, top with diced brie and leeks. Then add thin slices of tomatoes, drizzle with olive oil. Season with salt and pepper.
- Country bread: 4 pieces
- Brie cheese: 250 g
- Leek: 1 kg
- Plum tomatoes: 2 pieces
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Send to the grill for 5-8 minutes until the cheese starts to melt and the tomatoes brown. Serve immediately.