Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large skillet, set over medium heat, add
Olive Oil (1 Tbsp)
. When hot, add the
Fennel Bulbs (2)
and sear on both sides, for 1-2 minutes per side. After you’re done with the fennel, transfer it to the bowl of your food processor.
Step 3
In the same skillet, add the
Olive Oil (1 Tbsp)
. Add the
Leeks (2)
and cook, mixing often, until softened, 2-3 minutes.
Step 4
Mix in the
Garlic (2 cloves)
and cook until fragrant, about 1 minute.
Step 5
Transfer the leek mixture to the food processor along with
Kosher Salt (1/2 tsp)
and
Crushed Red Pepper Flakes (1/4 tsp)
. Give it a few quick pulses just to break them down and incorporate the ingredients.
Step 6
Add the
Brie Cheese (7 oz)
,
Parmigiano-Reggiano (1/2 cup)
, and zest of the
Lemon (1)
. Pulse until mostly smooth, about 30 seconds. Check for seasoning and add salt if desired.
Step 7
Transfer to a small oven-safe baking dish. Top with the
Shredded Mozzarella Cheese (1/4 cup)
and place in the oven until the cheese is melted and browned on top, about 20-25 minutes.
Step 8
Serve warm with
Crackers (to taste)
. Enjoy!
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