Warm Caramelized Fennel and Leek Cheese Dip

Name: Warm Caramelized Fennel and Leek Cheese Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 TO 6 (AS AN APPETIZER)
Ingredients: 1 tablespoon olive oil; 2 fennel bulbs; 1 leek; 2 garlic cloves; 7 ounces Brie cheese; 2 ounces about 1/2 cup shredded Parmesan-Reggiano; Zest from 1 small lemon; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper; 1 ounce about 1/4 cup shredded mozzarella; bread or crackers

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 TO 6 (AS AN APPETIZER)
Course
Appetizer
Cuisine
American, Vegetarian

Warm Caramelized Fennel and Leek Cheese Dip

Griffin Phillips

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1 tablespoon olive oil
2 fennel bulbs 1 1/2 lbs, *thinly sliced with a few fronds reserved as garnish
1 leek thinly sliced
2 garlic cloves minced
7 ounces Brie cheese room temperature and removed from the rind
2 ounces about 1/2 cup shredded Parmesan-Reggiano
Zest from 1 small lemon
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 ounce about 1/4 cup shredded mozzarella
bread or crackers for serving

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Instructions

Preheat the oven to 350 degrees F. In a medium skillet, set over medium heat, add the oil. When hot, add the fennel 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 a food processor.
In the same medium skillet, add a teaspoon of olive oil, if needed. Add the 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 the brie cheese, Parmesan-Reggiano, lemon zest, salt and crushed red pepper. Pulse until mostly smooth, about 30 seconds. Give it a taste and adjust the salt to your liking.
Transfer to a small oven-safe baking dish or bowl. Top with the shredded mozzarella and place in the oven until the cheese is melted and browned on top, about 15 to 20 minutes. Serve with slices of bread or crackers.

Notes

*I sliced the fennel vertically, keeping the root end intact (see photo for reference). After I seared it, I then trimmed the root ends off of each slice since that part can be a bit tough.