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
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Preheat oven to 350°F.
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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.
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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.
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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.
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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.