Baked leek and Camembert slices


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.
58 K 4.8/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: March 6th 2020
For 6 slices, you will need:
  • 1 leek fondue 300 g leek fondue
  • 2 bread 6 slices bread
  • 3 Camembert cheese 150 g Camembert cheese
  • Total weight: 750 grams

Change these quantities to make:
Times for this recipe
Preparation: 6 min.
Cooking: 15 min.
All in all: 25 min.
When should you start or finish this recipe?
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.
Baked leek and Camembert slices
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).

Stage 2 - 3 min.
Baked leek and Camembert slices
Spoon a little of the creamed leeks onto each slice, then arrange a few thinnish slivers of Camembert on top.

Stage 3 - 15 min.
Baked leek and Camembert slices
Bake for about 15 minutes, just until the Camembert has melted and has browned a little on the top.

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.
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 recipe540 RDI=210 %3,740 RDI=350 %550 RDI=80 %1,520 RDI=80 %6,360 RDI: 80 %
Per 100 g70 RDI=30 %500 RDI=50 %70 RDI=10 %200 RDI=10 %850 RDI: 10 %
Per slices90 RDI=40 %620 RDI=60 %90 RDI=10 %250 RDI=10 %1,060 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
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)
Other recipes you may also like
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
April 8th 2020374 K 24.6 55 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018339 K4 2 hours 30 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12th 2017942 K 54 20 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20th 2012784 K 43 25 min.
Household cake (Gâteau de ménage)
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
June 15th 2020506 K 25 3 hours 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-10)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page