Photo by Sophie Hansen
Honestly, this warm, cheesy dip is heaven, especially served with some chilled bubbles or a Chardonnay at the beginning of the meal.
Recipe information
Yield
4-6 servings
Ingredients
⅓ cup (80 ml) olive oil
2 fennel bulbs, thinly sliced, fronds reserved
1 Tbsp. thyme leaves
400g (14 oz) Brie cheese, thinly sliced
½ cup (45g) grated Parmesan cheese
A pinch of chile flakes
Preparation
Step 1
Heat the oil in a large frying pan over medium-high heat. Cook the fennel for 6 minutes or until soft and caramelized. Combine the caramelized fennel with the thyme, Brie, and Parmesan in an ovenproof serving dish.
Step 2
Just before serving, put the dish under a hot broiler until the dip is bubbling and golden brown.
Step 3
Sprinkle chile flakes over the dip and serve it with radicchio leaves and lavash crackers or toasted bread.
Published in 2021 by Murdoch Books, an imprint of Allen & Unwin. Text and photography © Sophie Hansen 2021 (with photos © Annabelle Hickson and Clancy Job). Buy the book from Murdoch Books or Amazon.
Recipe notes
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