Leeks, tomatoes and Brie jam

Author: Les Cultures de chez nous
Tartines de poireaux et tomates au Brie
Preparation 10
Baking 20
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 25 ml (1 1/2 tablespoons) of olive oil
  • 5 ml (1 teaspoon) of oregano
  • Salt and pepper up to taste
  • 4 countryside style bread slices
  • 90 g of thin slices of Brie cheese
  • 2 minced italian tomatoes
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  • Preheat oven at broil.
  • Heat oil in a pan at medium heat. Add sliced leeks and oregano. Salt and pepper. Cook while stirring from time to time, until leeks tenders and starts to roast, which is for about 15 to 20 minutes.
  • Set bread slices over a baking sheet. Divide cheese slices over bread slices and then set leeks and tomatoes over it. Spray with a bit of olive oil. Salt and pepper up to taste.
  • Set baking sheet in the oven and broil until cheese is gratin and tomatoes roasted, so for about 5 to 7 minutes. Serve right away.

Chef's notes