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Brie and Leek Sandwiches

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“These make great tea sandwiches, appetizers or lunch!”
16 sandwiches

Ingredients Nutrition

  • 16 slices bread (each about 5 inches square)
  • 4 tablespoons olive oil
  • 2 cloves garlic, halved
  • 6 leeks, cut into 4 inch lengths,then sliced into thirds lengthwise,and separated into strips
  • 1 teaspoon sugar
  • 12 teaspoon salt
  • 14 teaspoon black pepper
  • 13 cup cold water
  • 1 12 lbs ripe brie cheese


  1. Preheat the oven to 375*F.
  2. Trim the crusts from the bread slcies and lay them on 2 baking sheets in a single layer.
  3. Drizzle with 3 tbls.
  4. of the olive oil.
  5. Bake until crisp and golden-5 to 7 minutes.
  6. Remove from the oven and rub one side of each slice with the cut side of the garlic.
  7. Heat the remaining tbls.
  8. of olive oil in a 12-inch skillet over medium heat.
  9. Add the leeks, sugar, salt, and pepper, stir to coat, and saute until lightly browned-about 5 minutes.
  10. Add the water, reduce the heat to low, cover, and simmer until soft-about 10 minutes more.
  11. Set aside.
  12. Spread each slice of toast on the garlic-coated side with an equal amount of brie, discarding the rind.
  13. Cut each slice in half to form 2 rectangles.
  14. Lay the leeks on one half and top with the other half.
  15. (If desired, cut in half again to form squares.) Place on a baking sheet.
  16. *Atthis point the sandwiches can be covered with plastic wrap and refrigerated for up to 8 hours.
  17. Bake, uncovered, until the cheese is melted-3 to 4 minutes from room temperature, 5 to 6 minutes from the refrigerator.
  18. Makes 16 sandwiches.
  19. Enjoy!

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