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! ---------------------------------------------------------------------------
Nutrition
Ingredients
