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Cassoulet of baked cheeses with fennel-leek confit
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| Cassoulet of Baked Cheeses with Fennel-Leek Confit | |
| 4 oz | Brie |
| 3 oz | Camembert |
| 1 oz | Fontina |
| 4 oz | Goat Cheese |
| 1/2 oz | fresh chives, (chopped) |
| 1/3 c | Olive oil |
| 6 oz | Fennel, (bulb only, chopped) |
| 6 oz | Leeks, (chopped) |
| salt | |
| pepper | |
| 4 oz | butter |
Preheat oven to 375. Cut or break up cheeses and combine with chives Place in baking dish and set aside.
In a frying pan on low heat, saute the leeks and fennel in the olive oil. Season with salt and pepper.
Add the butter and continue to cook on low heat until the vegetables become soft. Pour over the mixture of the cheeses/chives and bake until the cheese is bubbling and lightly browned, about 20 minutes. (I stir the mixture about half way through the baking)
Serve with crusty French bread on the side.
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