I would happily eat a larger serving of these crostini with a crisp salad for lunch or a light dinner any night of the week. These small versions are perfect with a chilled glass of wine.
INGREDIENTS
Fennel
2 tablespoons olive oil
1 large fennel bulb, thinly sliced
2 cloves garlic, crushed
sea salt and freshly ground pepper
Lemons
2 lemons, sliced ½ cm thick, pips removed
1/3 cup icing sugar
½ teaspoon ground paprika
2 tablespoons olive oil
To assemble
12 x 1 cm thick slices baguette, toasted
3 tablespoons basil pesto or tapenade
3-4 bocconcini, each sliced into 3-4 rounds (I used Clevedon Valley Buffalo)
METHOD
Preheat the grill to its highest setting.
Fennel: Heat the oil in a sauté pan, then add the fennel and garlic and season well. Cover and cook over a medium heat until the fennel is very tender, stirring occasionally. Cool.
Lemons: Sift the combined icing sugar and paprika onto a large plate. Coat both sides of the lemons in the sugar. Heat the oil in a sauté pan and cook the lemons for a few minutes over a medium heat until the sugar has caramelised and the lemons are golden and tender. Transfer to a plate.
To assemble: Spread each toast with pesto or tapenade and top with a spoonful of fennel then a slice of bocconcini.
Arrange on a flat oven tray and place under the grill for about 1 minute or until the bocconcini is just warmed through and still holding its shape. Halve or quarter the glazed lemons and place a couple of pieces on each crostini. Grind over a little pepper and a pinch of sea salt and serve immediately. Makes 12 crostini
Pantry note: Good quality pesto and tapenades are available in supermarkets and food stores
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!