Serves: 6
Total Calories: 202
Heat a broiler and set the rack at a medium distance from the heat. Slice the fennel it will fall into crescents. Remove the core and stem from the apple and slice into thin wedges. Toss the fennel and apple with 1 tablespoon of the rosemary oil and arrange in a single layer on a broiler pan. Broil until brown on both sides but still crisp, about 3 minutes per side.
Meanwhile mash the Gorgonzola with the back of a fork in a small bowl and mix in the remaining 2 tablespoons rosemary oil, garlic oil, milk, sour cream, and black pepper. Serve the broiled fennel and apple surrounding a small bowl of the dip.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Fennel And Apples With Rosemary Gorgonzola Dip recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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