Roasted Fennel Crostini With Cranberries
I can eat fennel raw or cooked however, roasting fennel makes it soft and sweet with a slightly nutty taste; balancing out the aniseed flavour. In this recipe Iíve combined roasted fennel with the sharp earthy taste of Parmesan cheese. Itís a wonderful contrast of sweet and savoury flavours on an unsuspecting palate.
Roasted Fennel Crostini with Cranberries is a wonderful contrast of sweet and savoury flavours.
: 10 minutes
: 45 minutes
: 4 entree servings
1 Large Fennel
Ĺ Cup Cranberries
4-8 Slices Thick Crusty Bread
1 Teaspoon Extra Virgin Olive Oil
Combine thinly sliced fennel, dried cranberries, pepper and a little olive oil and roast in a pre-heated 200 degree oven.
Fennel will be soft and slightly caramelised after roasting for 45-minutes.
Select thick slices of bread.
Dry fry the bread until it's crunchy and golden.
Drizzle honey over the toasted bread and liberally layer the bread with thickly grated Parmesan cheese.
Serve Crostini immediately while hot.
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