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!