Bruschetta with tomato and white beer caramelized fennel

Name: Bruschetta with tomato and white beer caramelized fennel
Prep time: 45 min
Cook time: 20 min
Yield: 40 croutons
Cuisine: Québécoise
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 45 min
Cooking 20 min
Servings 40 croutons
Freezing I do not suggest

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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

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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

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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!

Our sommeliers suggest

LUIS FELIPE EDWARDS GRAN RESERVA CHARDONNAY

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

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. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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