I used to be one of those psycho people who liked to be really hungry for Thanksgiving dinner. So instead of having breakfast, I’d just power through the day so I could REALLY enjoy dinner. But then that lead to be, like, being mean to people so now I make sure to eat breakfast AND I always have an appetizer prepped. This is perfect for that because it can be made the day before and then heated up when hanger-vibes strike. This can also be thrown in with the turkey if you don’t have multiple ovens. It’s the sort of things that’s super forgiving since really you’re just melting the cheese and warming it throughout. The fennel is seared on both sides until very caramelized. Fennel like this almost has a sweet flavor to it—it’s DELICIOUS. The leeks and garlic add some nice bite to an otherwise sort of cheese-filled dish. There’s balance. The lemon zest and crushed red pepper add a bit of niceness too. I like this with brie and parmesan and a bit of mozzarella on top for browning. It’s a perfect mix of creamy and sweet and very savory. I like to eat it with bread …

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