3 T. olive oil
3 fennel bulbs, trimmed and cut in one inch wedges
4 garlic cloves, slightly crushed
salt and pepper
1/4 c. plus 2 T. grated Parmesan
Preheat oven to 400 degrees.
Heat oil in a large oven proof skillet. Add the fennel pieces in a single layer. Scatter the garlic cloves on top.
Cook for 4 minutes and flip the pieces.
Cover pan with foil and place in the oven to roast until tender, about 20-30 minutes.
Puree fennel, garlic, 1/4 c. cheese, salt and pepper in a food processor.
Place in a small casserole and top with the remaining cheese.
Bake until hot and bubbly.
Serve warm with crackers.