Bruschetta with tomato and white beer caramelized fennel
- Preparation 45 min
- Cooking 20 min
- Servings 40 croutons
- Freezing I do not suggest
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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!