Leek and Tomato Crostini with Brie

96 Reviews
95% would make this recipe again

Often referred to as "asparagus of the poor" because of its delicate flavor, leek is a close relative of onion and garlic. Known since ancient times, it was seemingly the favourite food of the Roman Emperor Nero, who ate it regularly to keep his vocal cords in top shape. Present in all European cultures, leek became the emblem of Wales after a memorable battle where the Welsh wore a leek on their hats as a distinctive sign. Rich in minerals, vitamins and fiber, and low in calories, the leek is also a recognized diuretic.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 20 min
280 calories/serving


1 leeks, white and light green parts only, cleaned 300 g
1 tbsp olive oil, plus more for drizzling 15 mL
1/2 tsp dried oregano 0.4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 slices country bread, lightly toasted 90 g
45 g brie cheese, thinly sliced
1 tomatoes, Roma type, thinly sliced crosswise 70 g


  1. Prepare the leeks. Cut off the dark green tops then thinly slice the white and pale-green parts crosswise.
  2. Heat the olive oil in a skillet over medium heat. Add the leeks and oregano, then season with salt and pepper. Cook, stirring frequently, until the leeks are very tender and just beginning to brown, 15 to 20 min.
  3. Arrange the toasted bread slices on a baking sheet. Distibuting the ingredients equally, layer the bread slices with the cheese, cooked leeks, and sliced tomatoes. Drizzle with olive oil, then add salt and pepper to taste.
  4. Broil at 10 cm from the heat until the cheese has melted and the tomatoes start to brown, about 5-7 min. Serve immediately.

Nutrition Facts Table

per 1 serving (170 g)


% Daily Value




13 g

20 %

Saturated 5 g
+ Trans 0 g

25 %


20 mg


390 mg

16 %


32 g

11 %


4 g

17 %


6 g

Net Carbs

28 g


10 g

Vitamin A

36 %

Vitamin C

20 %


12 %


23 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin A, Vitamin K
Good source of  :
Fibre, Iron, Magnesium, Niacin, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Source of  :
Calcium, Copper, Pantothenic Acid, Phosphorus, Potassium, Vitamin C, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1 ½
Meat and Alternatives ½
Fats 2

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


96 Reviews (91 with rating only) 95% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

I didn't enjoy this as much as I thought I would. Perhaps it was the brie which I am admittedly not a fan of. If I try this again, I may make it with goat cheese instead and finely chopped mushrooms and onions instead of the leeks. It can most certainly be used as an appetizer, but along with the delicious white bean soup that was given and the salad, it was plenty for a nice light meal after a heavy brunch.

Useful 1
october 20, 2021 | I would make this recipe again

Amazing! I'll do it without the leeks next time, but my roommates loved as-is. I'm making it again tomorrow!

Useful 0
october 20, 2021 | I would make this recipe again

Everyone here loves this. It makes a great lunch (even for my meat-loving husband) and can be a fancy appetizer on smaller breads.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.