Bruschetta with tomato and white beer caramelized fennel - Le Coup de Grâce
fermer/close
vivez le coup de grace info@lecoupdegrace.ca

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Bruschetta with tomato and white beer caramelized fennel

    Preparation :45 min Cooking :20 min
    Difficulty :easy
    Servings :40 croutons

    Cooking with luxury equipment, it does not make the difference for the final product but it helps to make everything more enjoyable! This is the case here of the 3-Cup Food Chopper and their Canadian Professional Copper Clad Cookware Set. The preparation is ultra-fast with the food chopper and nothing stick in the copper pans. My jaw is dropping! Here I present a different version of the classic bruschetta by adding white beer caramelized fennel in addition to the tomatoes. It’s fresh, easy to prepare and above all extremely delicious! #paderno #itsacookingthing #ad

    Ingredients

    • 1 French baguette, cut into 1 cm croutons
    • 1/2 cup olive oil
    • 1 teaspoon Italian spices
    • 1 fennel bulb, coarsely chopped
    • 3 teaspoons finely chopped white onion
    • 3 garlic cloves, finely chopped
    • 2 pinches dried thyme
    • 1/4 cup white beer
    • 1 tablespoon balsamic vinegar
    • 2 large seeded red tomatoes, diced
    • 1 pint (551 ml) orange grape tomatoes, diced
    • 1 bunch of fresh basil, finely chopped
    • Salt and pepper from the mill

    Preparation

    • Preheat oven to 400°F.
    • Place the bread croutons on a large baking sheet and set aside.
    • In a bowl, add olive oil, Italian spices, salt and pepper and mix. Brush the croutons on one side.
    • Place in the oven and cook for 10 minutes or until croutons are lightly browned. Set aside.
    • Meanwhile, in a large skillet over medium heat, add the fennel, onion, garlic, thyme and drizzle with olive oil. Season with salt, pepper and mix. Cook for 7 to 8 minutes, stirring, until the fennel is tender.
    • Increase over medium-high heat, add beer and balsamic vinegar and mix. Cook for 2 minutes to reduce dry. Remove from heat and let cool for 15 minutes.
    • Add the tomatoes, basil, season with salt and pepper and mix. Pour the mixture over the croutons and serve immediately!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 15$ LUIS FELIPE EDWARDS GRAN RESERVA CHARDONNAY

    A classic but expressive Chilean wine with warm pear, vanilla and corn cream notes.

    L'AMBIGUË, LA VOIE MALTÉE, 4.5%

    Aromas of butterscotch and slightly grilled cereals. That’s exactly what this bitter beer offers! You will also taste notes of grilled hazelnuts that will emphasize the caramelized fennel aromas of this dish.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Grilled asparagus pasta salad
    Preparation : 1h05 min
    Cooking : 15 min
    See recipe
    Squash and sweet potato puree with parmesan cheese
    Preparation : 30 min
    Cooking : 1h25 min
    See recipe
    Parsnip and pear soup
    Preparation : 25 min
    Cooking : 45 min
    fermer la fiche

    Bruschetta with tomato and white beer caramelized fennel

    • Preparation : 45 min
    • Cooking : 20 min
    • Servings : 40 croutons

    Ingredients

    • 1 French baguette, cut into 1 cm croutons
    • 1/2 cup olive oil
    • 1 teaspoon Italian spices
    • 1 fennel bulb, coarsely chopped
    • 3 teaspoons finely chopped white onion
    • 3 garlic cloves, finely chopped
    • 2 pinches dried thyme
    • 1/4 cup white beer
    • 1 tablespoon balsamic vinegar
    • 2 large seeded red tomatoes, diced
    • 1 pint (551 ml) orange grape tomatoes, diced
    • 1 bunch of fresh basil, finely chopped
    • Salt and pepper from the mill

    Preparation

    • Preheat oven to 400°F.
    • Place the bread croutons on a large baking sheet and set aside.
    • In a bowl, add olive oil, Italian spices, salt and pepper and mix. Brush the croutons on one side.
    • Place in the oven and cook for 10 minutes or until croutons are lightly browned. Set aside.
    • Meanwhile, in a large skillet over medium heat, add the fennel, onion, garlic, thyme and drizzle with olive oil. Season with salt, pepper and mix. Cook for 7 to 8 minutes, stirring, until the fennel is tender.
    • Increase over medium-high heat, add beer and balsamic vinegar and mix. Cook for 2 minutes to reduce dry. Remove from heat and let cool for 15 minutes.
    • Add the tomatoes, basil, season with salt and pepper and mix. Pour the mixture over the croutons and serve immediately!

    Innkeeper, drinks!

    +- 15$ LUIS FELIPE EDWARDS GRAN RESERVA CHARDONNAY

    A classic but expressive Chilean wine with warm pear, vanilla and corn cream notes.

    L'AMBIGUË, LA VOIE MALTÉE, 4.5%

    Aromas of butterscotch and slightly grilled cereals. That’s exactly what this bitter beer offers! You will also taste notes of grilled hazelnuts that will emphasize the caramelized fennel aromas of this dish.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top