I used to be one of those psycho people who liked to be really hungry for Thanksgiving dinner. So instead of having breakfast, I’d just power through the day so I could REALLY enjoy dinner. But then that lead to be, like, being mean to people so now I make sure to eat breakfast AND I always have an appetizer prepped.
This is perfect for that because it can be made the day before and then heated up when hanger-vibes strike.
This can also be thrown in with the turkey if you don’t have multiple ovens. It’s the sort of things that’s super forgiving since really you’re just melting the cheese and warming it throughout.
The fennel is seared on both sides until very caramelized.
Fennel like this almost has a sweet flavor to it—it’s DELICIOUS.
The leeks and garlic add some nice bite to an otherwise sort of cheese-filled dish. There’s balance. The lemon zest and crushed red pepper add a bit of niceness too.
I like this with brie and parmesan and a bit of mozzarella on top for browning. It’s a perfect mix of creamy and sweet and very savory. I like to eat it with bread but crackers will do the trick too.
I fly to London today! WOOHOO! I’ll be posting on the regs, so be sure to follow my Ladies-of-London-type adventures on da 'gram.
Ingredients
- 1 tablespoon olive oil
- 2 fennel bulbs 1 ½ 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 ½ cup shredded Parmesan-Reggiano
- Zest from 1 small lemon
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 1 ounce about ¼ cup shredded mozzarella
- Bread or crackers for serving
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.
Pousada em Campos do Jordão says
This is gorgeous. Totally making this. YUM.
Jessica says
Quick question:
After having this saved for years (and accidentally pinning twice and nearly a third this year), I'm making this now for tomorrow's appetizer and am wondering how many steps to do ahead of time. I'm guessing I should save the final baking for tomorrow just before serving?
Adrianna Adarme says
yes i would assemble the whole thing and just cover it lightly with plastic wrap or a clean kitchen towel and stick it in the fridge and then bake it tomorrow just before serving! if you're short on oven space you could even do this in a toaster oven (if the baking dish fits, obviously).
Jessica says
Great! Thanks for the quick response. 🙂 Can't wait to dig innnn!
Deb says
I made this dip this morning in preparation for friends arriving tonight. Glad to find something that you can make ahead with positive remarks. I can’t wait to try this after baking it. Am using triscuits with this versus bread. My only comment, it was well over 15 minutes for prep time. Now, if I eliminated the time for slicing, grating, cooking the two batches of fennel, and then cutting out individual fennel roots…maybe 15 minutes. Right now, it seem worth my extended prep time. Thank you.
Allyn says
So I made this for a party on Saturday, and it was the only thing that had a clean serving dish by the end of the night. People seriously could NOT stop complimenting me on it. Such a winner! The only thing I adjusted was adding the juice of half a lemon to the mixture because I felt it needed a touch more brightness, but otherwise, total badass perfection.
Catie says
Do you think you could get this all assembled the night before, then pop it in the oven the next day?
Adrianna Adarme says
Oh yeah. That would totally work!
Cc says
We always struggled as a family to fit in everyone's favorite recipes, so started last year splitting it all up into a lunch and dinner so nothing is left out and no one gets a belly ache. The bonus is there are tons of leftovers for the whole weekend and since we are each responsible for one dish (or to clean dishes) everyone gets a break for one meal to socialize.
Marpy says
I'm not waiting for Thanksgiving to make this! Yum-o!
Allison from Baking: a Love Story says
This is gorgeous. Totally making this. YUM.
Shikha @ Shikha la mode says
Warm cheese is always the way to go!
Tori says
I always used to skip breakfast too and then end up spending the day all hangry. Now I try to nibble a little on yummy apps and this looks like the best snacking ite EVER!
cynthia says
OH my goodness. I just want this for Thanksgiving, the end.
Lindsay | Please Pass the Peas says
This looks so good. I was just thinking I could use a new approach to fennel and make-ahead appetizers are the best.
Arthur in the Garden! says
Yummy!
Katrina says
I really love the fennel in this dip - I'd eat it all up! I relate to not eating too much before Thanksgiving...but I always end up eating waaaaay too much appetizer! haha
Adrianna Adarme says
I think that's allowed on Thanksgiving!
Alice says
I too am guilty of often not eating breakfast before a big dinner party... now I just wish this was served at our dinners, it looks so good I wouldn't mind having it for lunch today. 🙂
Have fun in London!
Adrianna Adarme says
Thanks girlfriend!