Directions:
Set aside a few slices of Brie (about 2 oz.) for garnish and refrigerate. Cube remaining Brie and set aside.
Steam spinach in a basket on the stove or in the microwave until wilted, 1-2 minutes, and cool. When cool enough to handle, squeeze out excess moisture. Meanwhile, melt butter in a small nonstick saucepan over low heat. Add fennel, shallots and fennel seed. Cook covered, stirring occasionally until softened, 5 minutes. Add Brie, cream, salt and pepper; stir until cheese is melted, 1 minute. Stir in spinach and cook until heated through, 1-2 minutes.
By Kathy Gunst
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