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.
54 K 4.8/5 (13 reviews)
25 min.
Easy
2 slices
3 IngredientsLast modified on: March 6th 2020
For 2 slices, you will need:
100 g 
2 slices 
50 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 2 slices bread (here I am using pieces of French baguette, but whatever bread you prefer will work just fine).
Prepare 2 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 | 180 RDI=70 % | 1,250 RDI=120 % | 180 RDI=30 % | 510 RDI=30 % | 2,120 RDI: 30 % |
| 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 2 slices : 0.50 €
- 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, Croque-monsieur gourmand, Scallops with fondue of leeks, Scallop and leek pancakes, Ramekins of duchess potatoes, ... See them all 6
Camembert cheese
Like these other recipes: Baked Camembert with Walnuts, Potato gratin with 3 cheeses, Baked Camembert, ... See them all 3
Bread
You can get more informations, or check-out other recipes which use it, for example: Nanou's red cabbage salad, Endive and cheese salad with croutons, Kérinou slices, Fried bread with leek and poached egg , Croque-monsieur complet, ... See them all 72
Other recipes you may also like
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...September 16th 2015457 K4.5 45 min.
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.October 13th 2010266 K5 30 min.
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...September 11th 2018304 K3.8 1 hour 35 min.
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.February 21th 2011332 K4 55 min.
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.June 5th 2013277 K3.8 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.