Brie And Leek Sandwiches

• 16 slices bread (each about 5 inches square)
• 4 tablespoons olive oil
• 2 cloves garlic, halved
• 6 leeks, cut into 4 inch lengths,then sliced into thirds lengthwise,and separated into strips
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup cold water
• 1 1/2 lbs ripe brie cheese

1. Preheat the oven to 375*F.
2. Trim the crusts from the bread slcies and lay them on 2 baking sheets in a single layer.
3. Drizzle with 3 tbls.
4. of the olive oil.
5. Bake until crisp and golden-5 to 7 minutes.
6. Remove from the oven and rub one side of each slice with the cut side of the garlic.
7. Heat the remaining tbls.
8. of olive oil in a 12-inch skillet over medium heat.
9. Add the leeks, sugar, salt, and pepper, stir to coat, and saute until lightly browned-about 5 minutes.
10. Add the water, reduce the heat to low, cover, and simmer until soft-about 10 minutes more.
11. Set aside.
12. Spread each slice of toast on the garlic-coated side with an equal amount of brie, discarding the rind.
13. Cut each slice in half to form 2 rectangles.
14. Lay the leeks on one half and top with the other half.
15. (If desired, cut in half again to form squares.) Place on a baking sheet.
16. *Atthis point the sandwiches can be covered with plastic wrap and refrigerated for up to 8 hours.
17. Bake, uncovered, until the cheese is melted-3 to 4 minutes from room temperature, 5 to 6 minutes from the refrigerator.
18. Makes 16 sandwiches.
19. Enjoy!

bread, olive oil, garlic, leeks, sugar, salt, black pepper, cold water, brie cheese

Taken from www.food.com/recipe/brie-and-leek-sandwiches-101866 (may not work)