Cassoulet of Baked Cheeses With a Leek Confit Topping

• 4 ounces brie cheese
• 3 ounces camembert cheese
• 1 ounce fontina
• 4 ounces goat cheese
• 12 ounce fresh chives
• 13 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)

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

brie cheese, camembert cheese, fontina, goat cheese, chives, olive oil, fennel, leeks, salt, fresh pepper, butter, olive oil

Taken from www.food.com/recipe/cassoulet-of-baked-cheeses-with-a-leek-confit-topping-427933 (may not work)