Fennel and Leek Bruschetta with Cheese and Beer Fondue

Name: Fennel and Leek Bruschetta with Cheese and Beer Fondue
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 16 slices 16 (1/2-inch thick) baguette, from 1 baguette; 340 grams beer (recommended: Miller Genuine Draft 64); 85 grams mild Brie cheese, rind discarded; 1 Tbsp chopped chives, plus more for garnish; 1 fennel bulb, sliced; 2 Tbsps all-purpose flour; 1 medium leek, sliced; 8 servings Olive oil, for brushing bread; 4 Tbsps salted butter, divided; 170 grams sharp English Cheddar, grated

Need a vegetarian hor d'oeuvre? Fennel and Leek Bruschetta with Cheese and Beer Fondue could be a tremendous recipe to try. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 14g of protein, 31g of fat, and a total of 496 calories. This recipe is typical of Mediterranean cuisine. It is perfect for Father's Day. A mixture of fennel bulb, sharp cheddar, leek, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 375 degrees F.

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Oven

Brush some oil on the bread slices and arrange them on a sheet pan.

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Bread

Cooking Oil

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Frying Pan

Bake until golden brown, about 8 minutes.

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Oven

Remove the bread from the oven and set aside.

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Bread

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Oven

Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat.

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Butter

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Sauce Pan

Whisk in the flour and cook, whisking, for 1 minute.

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All Purpose Flour

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Whisk

Pour in 3/4 cup of the beer and simmer, whisking constantly, for 1 minute.

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Beer

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Whisk

Remove the saucepan from heat and add the cheeses, whisking until smooth.

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Whisk

Sauce Pan

In a large saute pan over medium heat, melt the remaining butter and add the fennel, leeks and chives.

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Butter

Chives

Fennel

Leek

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Frying Pan

Saute until tender, and then stir in the remaining beer. Cook, stirring over medium heat, until all the onions are caramelized and the beer is mostly cooked off, about 15 to 20 minutes.

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Onion