WARM FENNEL & THYME BRIE DIP
INGREDIENTS
• 2 tbsp extra virgin olive oil • 1 medium fennel bulb (300g), sliced thinly, fronds reserved • 1 large onion (200g), sliced thinly (see tip) • 2 garlic cloves, sliced • 2 tbsp fresh thyme leaves • 375g brie, sliced • 3/4 cup (60g) finely grated parmesan • 1 tsp finely grated lemon rind • 1/2 tsp dried chilli flakes • 1 loaf ciabatta (350g), sliced • Olive oil cooking spray • 1 small radicchio (150g), cut into wedges METHOD
1 Heat oil in a large frying pan over low-medium heat. Add fennel, onion, garlic and thyme, cook, stirring occasionally, 15 minutes or until caramelised. 2 Pulse fennel mixture in a food processor until finely chopped. 3 Preheat grill to medium. Combine brie, fennel mixture, 1/4 cup of parmesan, rind and chilli in a…
