FENNEL AND LEEK BRUSCHETTA WITH CHEESE AND BEER FONDUE
Steps:
- Preheat the oven to 375 degrees F.
- Brush some oil on the bread slices and arrange them on a sheet pan. Bake until golden brown, about 8 minutes. Remove the bread from the oven and set aside.
- Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Pour in 3/4 cup of the beer and simmer, whisking constantly, for 1 minute. Remove the saucepan from heat and add the cheeses, whisking until smooth.
- In a large saute pan over medium heat, melt the remaining butter and add the fennel, leeks and chives. Saute until tender, and then stir in the remaining beer. Cook, stirring over medium heat, until all the onions are caramelized and the beer is mostly cooked off, about 15 to 20 minutes.
- Spread the cheese fondue on the toasted bread. Put some of the fennel and leek mixture on top and arrange them on a serving platter. Sprinkle with fresh chives and serve.
TOMATO AND FENNEL BRUSCHETTA
Categories Bread Herb Tomato Side Low Fat Vegetarian Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. Grill or toast bread. Brush with oil. Season generously with pepper. Top with tomato mixture. Cut each slice into 4 pieces and serve immediately.
PRAWN BRUSCHETTA WITH LEMONY FENNEL SALAD
Make a luxurious and light treat for two, or double up for a delicious dinner party starter
Provided by Good Food team
Categories Dinner, Lunch, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.
- Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred. Rub one side of each slice with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.
Nutrition Facts : Calories 220 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.88 milligram of sodium
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
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