Friday, January 8, 2016


There is something wonderful about the combination of sautéed olives and fennel. Crostini con Olive Nere e Finocchio

1 French baguette, cut into ¼-inch (6-mm) slices
1 medium bulb fennel, fronds removed (save some for garnish), diced
2 T (30 ml) extra-light olive oil or grape seed oil
¼ medium onion, diced
1 clove garlic, minced
½ t (2 ml) red pepper flakes
Salt and freshly ground black pepper
1 cup (250 ml) pitted and chopped Italian black olives

Grill bread slices on a grill pan over medium-high heat until golden brown on both sides.
In a skillet over low heat, sauté the fennel in oil for 10 minutes.
Add the onion and continue to sauté for another 10 minutes.
Add the garlic and red pepper flakes, and season to taste with salt and pepper.

Sauté another couple of minutes; add the black olives and heat through.

Spoon the olive-fennel mixture on top of each slice of bread and top with some fennel fronds.

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