Roasted Fennel Bruschetta
The first time I tried fennel (Finocchio in Italian), or ever even laid my eyes on it, was on my first trip to Italy (of course, right) when I was 21. I was in the province of Emilia-Romagna, in the town of Modena, which is not know for it’s finocchio but instead it is best known for it’s balsamic vinegar….and yes, I tried some of that there too! It was long enough ago that I can’t recall if I was in a restaurant, or at a market the first time I tried fennel. The setting is blurry but I can still remember the taste like it was yesterday. Strange how some things stay but others don’t. Still, I loved it at first bite, and it is something I have enjoyed eating and cooking with ever since.
For so long I had no idea what to do with it other than just to eat it raw, which is way I first tried it. It has a delicate licorice flavor that is strongest when it is raw, but when cooked it can become like an entirely different vegetable altogether. A little in the way an onion is strong when raw but can be sweet and delicate when prepared right. Cooked fennel is amazing in the same way. When added to a soup (try this creamy vegetable soup HERE…so good!) the flavor becomes quite subtle. Or when it is roasted like the recipe below, it is sweet. There are so many ways to create with it, and it turns out, it’s fun to photograph too!
The basic recipe below for the roasted fennel is a wonderful recipe to have under your belt. Not only is it equally good hot, cold or at room temperature, but it is also easy to make and can be made ahead of time. It is a great topping for burgers or a side dish for meat. You could add it to sandwiches, or salads or just eat it by itself, which is the way I like it best :)
The Recipe
Roasted Fennel Bruschetta
2 Fennel Bulbs * - 1 1/4 - 1 1/2 lbs
1 French baguette
4 oz crumbled chevre cheese or other soft goats cheese
Olive oil 1/4 cup + extra for drizzling
Balsamic vinegar 1/4 cup
salt and pepper
Remove the stalk and cut the fennel bulbs in half. You can remove or leave the harder center at the base of the bulb. Slice into 1/2 inch slices.
Mix the fennel with the olive oil and balsamic vinegar and place in a quart baking dish.
Roast in the oven at 400 degrees for approx 45 min to 1 hour (or until desired caramelization), stirring the slices 1-2 timed during baking. Let cool.
Slice baguette and drizzle with olive oil and salt & pepper. Broil or bake in the oven until desired color or crispiness.
Top bruschetta with cheese and fennel. Drizzle with additional olive and salt & pepper if desired.
Serve and enjoy!
And remember that these delicious little things definitely go good with wine!
*In this recipe I only used the bulb of the fennel but the stalk and silky greens are edible as well. I love using the delicate greens as a garnish and the stalk I will usually freeze and save for making broth.
