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Roasted Fennel Crostini With Cranberries

by Annalisa Brown (follow)
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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 I’ve combined roasted fennel with the sharp earthy taste of Parmesan cheese. It’s 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.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes: 4 entree servings

1 Large Fennel
½ Cup Cranberries
4-8 Slices Thick Crusty Bread
1 Teaspoon Extra Virgin Olive Oil
Parmesan Cheese

Thinly slice the fennel and place into a baking dish.

Sprinkle cranberries over the fennel.

Combine thinly sliced fennel, dried cranberries, pepper and a little olive oil and roast in a pre-heated 200 degree oven.

Grind a liberal amount of black pepper over the fennel to taste.

Drizzle a small amount of extra virgin olive oil over the fennel and cranberries; ensuring the fennel is evenly coated.

Roast fennel in a 200 degree, pre-heated oven.

Every 15-20-minutes remove the fennel from the oven and stir.

Roast fennel for approximately 45-minutes until fennel is soft and caramelised.

Fennel will be soft and slightly caramelised after roasting for 45-minutes.

Dry fry or toast thick slices of bread.

Select thick slices of bread.

Drizzle honey over the toasted bread.

Dry fry the bread until it's crunchy and golden.

Sprinkle thickly grated Parmesan over the bread and honey.

Drizzle honey over the toasted bread and liberally layer the bread with thickly grated Parmesan cheese.

Place a thick layer of the roasted fennel and cranberries on top of the Parmesan.

Garnish the Roasted Fennel Crostini with sprigs of coriander or basil.

Best served immediately while hot.

Serve Crostini immediately while hot.

#Low Fat
#Finger Food
#Party Food
I like this Recipe - 4
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