Leek And Brie Bruschetta Recipes

FENNEL AND LEEK BRUSCHETTA WITH CHEESE AND BEER FONDUE

Steps:

• Preheat the oven to 375 degrees F.
• Brush some oil on the bread slices and arrange them on a sheet pan. Bake until golden brown, about 8 minutes. Remove the bread from the oven and set aside.
• Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Pour in 3/4 cup of the beer and simmer, whisking constantly, for 1 minute. Remove the saucepan from heat and add the cheeses, whisking until smooth.
• In a large saute pan over medium heat, melt the remaining butter and add the fennel, leeks and chives. Saute until tender, and then stir in the remaining beer. Cook, stirring over medium heat, until all the onions are caramelized and the beer is mostly cooked off, about 15 to 20 minutes.
• Spread the cheese fondue on the toasted bread. Put some of the fennel and leek mixture on top and arrange them on a serving platter. Sprinkle with fresh chives and serve.

HONEYNUT SQUASH, LEEK, AND BRIE GRATIN

Steps:

• Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
• Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.

BRIE-LEEK TARTLETS

Steps:

• In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.