Baked leek and Camembert slices
In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.
50 K 4.8/5 (13 reviews)
25 min.
Easy
6 slices
3 IngredientsLast modified on: March 6th 2020
For 6 slices, you will need:
300 g 
6 slices 
150 g Camembert cheese
Times for this recipe
Preparation: 6 min.
Cooking: 15 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 360°F (180°C).
Prepare 6 slices bread (here I am using pieces of French baguette, but whatever bread you prefer will work just fine).
Prepare 6 slices bread (here I am using pieces of French baguette, but whatever bread you prefer will work just fine).
Stage 2 - 3 min.
Spoon a little of the creamed leeks onto each slice, then arrange a few thinnish slivers of Camembert on top.
Stage 3 - 15 min.
Bake for about 15 minutes, just until the Camembert has melted and has browned a little on the top.
Serve piping hot.
Serve piping hot.
Remarks
Feel free to use a different cheese instead of Camembert, of course, but preferably one with a soft paste.
For a little more crunch, you can toast the bread before adding the topping.
For a little more crunch, you can toast the bread before adding the topping.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 540 RDI=210 % | 3,740 RDI=350 % | 550 RDI=80 % | 1,520 RDI=80 % | 6,360 RDI: 80 % |
| Per 100 g | 70 RDI=30 % | 500 RDI=50 % | 70 RDI=10 % | 200 RDI=10 % | 850 RDI: 10 % |
| Per slices | 90 RDI=40 % | 620 RDI=60 % | 90 RDI=10 % | 250 RDI=10 % | 1,060 RDI: 10 % |
How much will it cost?
- For 6 slices : 1.40 €
- Per slices : 0.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Leek fondue
You can get more informations, or check-out other recipes which use it, for example: Smoked haddock and leek fondue tartines, Scallop and leek pancakes, Salmon and leek fondue tart, Ramekins of duchess potatoes, Scallops with fondue of leeks, ... See them all 6
Camembert cheese
Like these other recipes: Baked Camembert with Walnuts, Potato gratin with 3 cheeses, ... See them all 2
Bread
You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Montbenoit's canapés, Julia salad, Manou's zucchinis garnished, Spinach on toast with bechamel, ... See them all 68
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018366 K 14 1 day 1 hour 25 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.February 21th 2011347 K4.3 1 hour
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019616 K 24.4 2 hours 35 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024502 K4.6 1 hour 60 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011241 K 15 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.