Petite Camembert Sandwiches with Leeks and Cremini

Petite Camembert Sandwiches with Leeks and Cremini
Photo by


  • 12 bamboo picks or toothpicks
  • ½ pound Camembert cheese, pulled apart in small pieces
  • 1 tablespoon fresh sage, finely chopped
  • 1 pound cremini mushrooms, coarsely chopped
  • 1 (1-pound) loaf fresh bread, cut into ½-inch-thick slices (rustic white, wheat, or brioche is best)
  • 1 cup low-sodium vegetable broth
  • 8 tablespoons unsalted butter (1 stick)
  • + 4 more ingredients
    • 4 tablespoons white wine
    • ½ bunch fresh thyme
    • 1 bunch leeks, white and light green parts only, halved lengthwise and cut into ½-inch slices
    • 5 tablespoons extra-virgin olive oil

Place 2 tablespoons of the olive oil in a medium saucepan over medium heat. When the oil starts to shimmer, add leeks and thyme. Cook until leeks are soft, about 5 minutes. Add 2 tablespoons of the wine and cook until it evaporates. Add 2 tablespoons of the butter and the vegetable broth, and sea...

View full recipe at Chow


Best Wine Deals

See More Deals

Snooth Media Network