Australian Gourmet Traveller - (09)September 2020 (1)

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Warmfenneland thyme

briedip SERVES 4

2 tbspextra-virginoliveoil

1 mediumfennelbulb

(300gm),thinlysliced,

frondsreserved

1 largeonion,thinlysliced

2 clovesgarlic,thinlysliced

2 tbspfreshthymeleaves

375 gmbrie,sliced

60 gm(¾cup)finelygrated

parmesan

1 tspfinelygratedlemonrind

½ tspdriedchilliflakes

Oliveoilcookingspray

1 loafciabatta,sliced

1 smallradicchio, cut into

wedges

1 Heatoilina largefryingpan

overlow-mediumheat.Add

fennel,onion,garlicandthyme,

andcook,stirringoccasionally,

untilcaramelised(15minutes).

2 Pulsefennelmixturein a food

processoruntilfinelychopped.

3 Preheatgrilltomedium.

Combinebrie,fennelmixture,

¼ cupoftheparmesan,lemon

rindandchilliina mediumbowl

and season with pepper. Spoon

cheesemixtureintoa 22cm

round,shallowovenproofdish,

thensprinklewithremaining

parmesan.Grilluntilcheese

meltsandis golden(5minutes).

4 Meanwhile,preheata chargrill

panoverhighheat.Spraybread

withoilandgrilluntiltoastedand

grillmarksappear(2minutes).

5 Sprinkledipwithreserved

fronds.Servewithgrilledbread

and radicchio wedges.

40 GOURMET TRAVELLER