This dip was a yummy thing to do with freshly harvested garden leeks. It was a pleasure to make on a crisp Saturday afternoon, filling my house with the decadent scents of caramelized fennel.
A Cozy Kitchen and it is my hope that I get Adrianna's new book A Year of Cozy for Christmas!
As I assembled it I had a moment of pause teetering on regret.
This LOOKS like pate - it's not going to taste like fois gras?
- 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
- 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.
Serve with slices of baguette and a knife and Voila! Perfection!