- 2 tablespoons olive oil, plus more for drizzling
- 6 medium leeks, whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned
- 1 teaspoon dried thyme
- Coarse salt and freshly ground pepper
- 4 thick slices hearty country bread
- 8 ounces Brie cheese, thinly sliced
- 2 plum tomatoes, thinly sliced crosswise
- Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes.
- Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper.
- Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately.