Fennel and Leek Bruschetta with Cheese and Beer Fon

Name: Fennel and Leek Bruschetta with Cheese and Beer Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for brushing bread; 16 (1/2-inch thick) slices baguette, from 1 baguette; 3 1/2 tablespoons salted butter, divided; 1 1/2 tablespoons all-purpose flour; 1 (12-ounce) bottle beer (recommended: Miller Genuine Draft 64); 6 ounces sharp English Cheddar, grated; 3 ounces mild Brie cheese, rind discarded; 1 fennel bulb, sliced; 1 medium leek, sliced; 1 tablespoon chopped chives, plus more for garnish

Servings: persons

1
Preheat the oven to 375 degrees F.
2
Brush some oil on the bread slices and arrange them on a sheet pan.
3
Bake until golden brown, about 8 minutes.
4
Remove the bread from the oven and set aside.
5
Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat.
6
Whisk in the flour and cook, whisking, for 1 minute.
7
Pour in 3/4 cup of the beer and simmer, whisking constantly, for 1 minute.
8
Remove the saucepan from heat and add the cheeses, whisking until smooth.
9
In a large saute pan over medium heat, melt the remaining butter and add the fennel, leeks and chives.
10
Saute until tender, and then stir in the remaining beer.
11
Cook, stirring over medium heat, until all the onions are caramelized and the beer is mostly cooked off, about 15 to 20 minutes.
12
Spread the cheese fondue on the toasted bread.
13
Put some of the fennel and leek mixture on top and arrange them on a serving platter.
14
Sprinkle with fresh chives and serve.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Olive oil, for brushing bread, 16 (1/2-inch thick) slices baguette, from 1 baguette, 3 1/2 tablespoons salted butter, divided, 1 1/2 tablespoons all-purpose flour, and more.

Yes, Fennel and Leek Bruschetta with Cheese and Beer Fondue falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel and Leek Bruschetta with Cheese and Beer Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions