Sunday, March 26, 2017

CROSTINI WITH BLACK OLIVES & FENNEL

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 slices
1 medium bulb fennel, fronds removed (save some for garnish), diced
2 T avocado oil ir extra-light olive oil
¼ medium onion, diced
1 clove garlic, minced
½ t ed pepper flakes
Sea salt and freshly ground black pepper
1 cup pitted and chopped Italian black olives
2 T extra-virgin olive oil

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 extra-virgin olive oil 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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