Honestly, this warm, cheesy dip is heaven, especially served with some chilled bubbles or a Chardonnay at the beginning of the meal.

　　

Ingredients

4-6 servings

　　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

　　

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.