Description
Sweet and savory breakfast toast!
Brie, apricot preserves, and sautéed apple & leek.
Ingredients
Scale
- 2 tsp extra virgin olive oil
- 1 leek (sliced into half moons)
- 1 apple (spiralized into thin noodles)
- 1 tsp lemon juice
- 2 slices gluten-free bread (lightly toasted)
- 4-5 slices Brie cheese
- 4-5 tbsp Bonne Maman Apricot Preserves
- 2 tbsp (30 ml) finely chopped walnuts
Instructions
- Trim the leek, removing the tough end and green stalk. Slice in half lengthwise, then into half moons. Wash thoroughly to remove any dirt.
- Wash and slice off the ends from one large apple. Spiralize the apple into thin noodles using a spiralizer, or thinly slice if a spiralizer is unavailable. Place apple noodles in a bowl with a teaspoon of lemon juice to prevent browning.
- Heat olive oil in a medium skillet over medium-high heat (approximately 375°F/190°C). Add the leek slices and stir to coat. Cook for 2-3 minutes, until softened.
- Add the apple noodles to the skillet, tossing with the leek slices to combine. Cook 1-2 minutes until softened. Remove from heat.
- Slice 4-5 thick slabs of Brie cheese. Finely chop walnuts. Set aside.
- Lightly toast your choice of gluten-free bread.
- Layer Brie over each slice of toast. Top with apricot preserves. Next, layer the cooked apple and leek. Garnish with crushed walnuts.
- Serve immediately.
Notes
- For a richer flavor, use high-quality apricot preserves.
- If you don’t have a spiralizer, thinly slicing the apple works well; just be sure to toss it with lemon juice to prevent browning.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice of toast
- Calories: 300
- Sugar: 15
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 3
- Protein: 8
- Cholesterol: 30