• Lara Flanagan

Fennel & Basil Bruschetta

Updated: Feb 29

I am continuing to recipe test the exclusive recipes for our Summer Grazing Table attendees.


I love fennel – usually, I use it as is, my salads but I decided to roast it to make the yummiest bruschetta imaginable.  The fennel contrasts beautifully with the tomatoes and basil and is a perfect little snack or great as a meal.


It is also incredibly easy!

Roasted Fennel & Tomato Bruschetta

2 fennel bulbs, stalks removed, bulb halved lengthwise, then cut into chunky pieces

2 tablespoon olive oil

1 tablespoon balsamic vinegar

2 large vine-ripened tomatoes, diced

2 cloves of garlic, minced

1 clove of garlic, peeled

2 tablespoon olive oil

1 tablespoon balsamic vinegar

Large handful of basil, roughly torn

Salt and Pepper to taste

Turkish Bread

Preheat oven to 180 degrees Celsius.  In a bowl place the fennel and toss with olive oil and balsamic vinegar.  Spread fennel onto baa king tray with baking paper and generously salt. Roast for 30 minutes, or until fennel is cooked through and beginning to brown. Remove from oven, allow to cool and then roughly chop if pieces are too large. Halve the Turkish bread lengthwise and then rustically slice and brush with olive oil and a garlic clove.

Toast in oven until a little brown and crispy. Comine roasted fennel, diced tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper in a bowl.  Stir well. Serve atop your freshly warmed bread.

Garnish with some extra basil.

#VeganSavoury #VeganRecipes #Bruschetta #Food #VeganItalian #Fortheloveoffood #Vegan

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