Cassoulet of Baked Cheeses With a Leek Confit Topping

This recipe is from the San Jose Mercury News and Chef Matthew Silverman. The first time I made it I did not have the fontina cheese and subbed mozzarella. I know they taste a lot different but it was still wonderful. I did not feel the need to use the additional olive oil but am leaving it here in case you would like to use it. This is so addicting. Great presentation for guests too!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  ounces  brie cheese
• 3  ounces camembert cheese
• 1  ounce fontina
• 4  ounces  goat cheese
• 1⁄2 ounce fresh chives
• 1⁄3 cup olive oil
• 6  ounces fennel, core and thinly slice
• 6  ounces leeks, white and light green parts, thinly sliced
•  salt
•  fresh pepper
• 4  ounces butter
•  olive oil (to garnish)

Directions

1. Preheat oven to 375 degrees. Combine all the cheeses and chives, then place the mixture into a baking dish.
2. In a sauce pot on low heat, saute the leeks and fennel in the olive oil. Season with pepper and salt. Add the butter and continue to cook on low heat until the vegetables become soft.
3. Pour the mixture over the cheese and bake until the cheese is bubbling and golden brown, about 20 minutes.
4. Garnish the cheese with a drizzle of olive oil and a little black pepper, serve with crusty French bread on the side.