Ingredients

• 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

Instructions

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!