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Maggie Beer

Fennel and verjuice bruschetta

Roasted Fennel and Mozzarella Bruschetta

Fennel and verjuice bruschetta

Step 1: Preheat oven to 200°C.

Step 2: Halve the fennel bulb and lay flat on a chopping board. Remove the top of the bulb. Reserve the stalks and leaves for inclusion in another dish. Slice the fennel into segments. The bottom of each segment should remain to hold the pieces together.

Step 3: Gently toss the pieces of fennel in a bowl with two tablespoons of Extra Virgin Olive Oil and salt and pepper to season. Evenly space the fennel on a baking tray.

Step 4: Place into the pre heated oven and roast for about 20 minutes or until the fennel is tender and has coloured a bit. Remove and allow to cool slightly.

Step 5: Meanwhile, place the pine nuts on a clean baking tray and roast until golden 5 - 6 minutes. Remove and set aside.

Step 6: Place a cast iron griddle pan over a high heat. Brush each slice of sourdough bread with two tablespoons of Extra Virgin Olive Oil and toast on a hot griddle plate for a couple of minutes on each side. Remove from heat and set aside until needed

Step 7: To assemble, lay the toast on a serving dish, slice the mozzarella and divide between the two slices of bread, top with the fennel bulb, pine nuts and chervil.

Ingredients

  1. 220g 1 fennel
  2. To taste salt
  3. To taste pepper
  4. 2 tbspn pine nut
  5. 2 slices sourdough bread
  6. 40ml 2 tbspn Verjuice
  7. 1 tbspn chervil

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