Brie And Leek Sandwiches - cooking recipe

Ingredients

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
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup cold water
1 1/2 lbs ripe brie cheese

Preparation

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