Here’s a delicious addition to your appetizer tray. This Caramelized Fennel & Leek Cheese Dip can be made ahead then thrown in the oven for the final step.
Your Caramelized Fennel & Leek Cheese Dip list of ingredients…
- Olive oil
- Thinly sliced fennel bulbs
- Thinly sliced leeks – white & light green parts only
- Finely minced garlic cloves
- Kosher salt
- Crushed red pepper flakes
- Brie cheese – removed from the rind, at room temperature
- Shredded Parmesan cheese
- Lemon zest
- Shredded mozzarella cheese
- Bread or crackers – for serving
To slice the trimmed bulb, stand it on the root end and cut vertically with a sharp knife.
The small amount of root remaining will aid in keeping the slices intact while they are seared in the pan.
- Preheat oven to 350°F.
- In a large skillet, set over medium heat, add one tablespoon olive oil.
- When hot, add the fennel slices and sear on both sides, for about one to two minutes per side.
- You may need to do this in batches depending on the size of your skillet.
- Trim the fennel slices by cutting out the root ends that tend to be tough.
- Place the trimmed fennel in the bowl of your food processor.
- Prepare the leeks by slicing just the white and very light green part into thin rings.
- Be sure to give them a minute or two to soak in a bowl of cold water.
- That helps to remove any sand or grit that may be hiding deep inside.
- When ready, remove them with a slotted spoon and place them on a paper towel to dry.
Don’t be tempted to dump the whole thing into a colander …the sand and grit would then be poured over the clean leek rings. Not a good thing.
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the sliced leeks and cook, mixing often, until softened, about two to three minutes.
- Mix in the minced garlic and cook until fragrant, for about one minute.
- Transfer the leek mixture to the food processor along with the salt and red pepper flakes.
- Give it a few quick pulses just to break them down and incorporate the ingredients.
Let’s talk about the brie cheese that must be removed from the rind.
Once it comes to room temperature, it is very creamy and removing the rind is no easy task.
A helpful hint…
Plan ahead and place the round of cold brie in the freezer for about 30 minutes or so. Just to firm it up a bit. Remove it from the freezer and immediately trim off the rind, then set the trimmed brie aside to come to room temperature.
- Add the softened brie cheese, shredded Parmesan cheese and lemon zest.
- Pulse until mostly smooth, about thirty seconds.
- Check for seasoning and add salt if desired.
- Transfer to a small oven-safe baking dish.
- Top with the shredded mozzarella cheese.
- Place it in the oven for about 20 to 25 minutes.
- The cheese should be melted and browned on top.
- Serve immediately with slices of bread or crackers.
An amazing companion to your Caramelized Fennel & Leek Cheese Dip – grilled bread.
- It really is the ultimate combo.
- Grab a loaf of French bread and slice it down.
- Lightly brush each side with some extra-virgin olive oil.
- Brown both sides in your grill pan.
- If you don’t have a grill pan, you can achieve similar results in a regular pan over medium-high heat.
- Keep a close eye on it so that it doesn’t over-brown.
Have some of this cheesy dip left over?
- Try spreading a generous amount on your next hot pork or roast beef sandwich.
- Maybe add a few roasted peppers.
- And some sautéed broccoli rabe.
- Pure perfection.
caramelized fennel & leek cheese dip
Adapted from A Cozy Kitchen
Ingredients
- 2 tablespoons olive oil, divided
- 2 fennel bulbs, thinly sliced * (about 24 ounces)
- 2 leeks (white & light green parts), thinly sliced (about 3 ounces)
- 2 garlic cloves, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 7 ounces brie cheese, at room temperature ** (removed from the rind)
- 1/2 cup shredded Parmesan cheese (about 2 ounces)
- 1 teaspoon fresh lemon zest
- 1/4 cup shredded mozzarella cheese (about 1 ounce)
- bread or crackers, for serving
Instructions
-
Preheat oven to 350°F.
-
In a large skillet, set over medium heat, add 1 tablespoon olive oil. When hot, add the fennel slices and sear on both sides, for about 1 to 2 minutes per side. You may need to do this in batches depending on how big your skillet is. See note below for slicing the root end off each slice. After you’re done with the fennel, transfer it to the bowl of your food processor.
-
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced leeks and cook, mixing often, until softened, about 2 to 3 minutes. Mix in the minced garlic and cook until fragrant, about 1 minute. Transfer the leek mixture to the food processor along with salt and red pepper flakes. Give it a few quick pulses just to break them down and incorporate the ingredients.
-
Add the softened brie cheese, shredded Parmesan and lemon zest. Pulse until mostly smooth, about 30 seconds. Check for seasoning and add salt if desired.
-
Transfer to a small oven-safe baking dish. Top with the shredded mozzarella cheese and place in the oven until the cheese is melted and browned on top, about 20 to 25 minutes. Serve immediately with slices of bread or crackers.
Recipe Notes
* To slice the trimmed fennel bulb, stand it on the root end and cut vertically with a sharp knife. The small amount of root remaining will aid in keeping the slices intact while they are seared in the pan. Once cool enough to handle, trim the fennel slices by cutting out the root ends that tend to be tough.
** Once the brie cheese comes to room temperature, it is very creamy and removing the rind is no easy task. Plan ahead and place the round of cold brie in the freezer for about 30 minutes or so. Just to firm it up a bit. Remove it from the freezer and immediately trim off the rind, then set the trimmed brie aside to come to room temperature.
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