Roasted Fennel and Goat’s Cheese Bruschetta

Roasted Fennel and Goat’s Cheese Bruschetta

$0.00 AUD
Skip to product information
Roasted Fennel and Goat’s Cheese Bruschetta
  • Roasted Fennel and Goat’s Cheese Bruschetta
  • Roasted Fennel and Goat’s Cheese Bruschetta
Roasted Fennel and Goat’s Cheese Bruschetta

Roasted Fennel and Goat’s Cheese Bruschetta

Cuisine

Italian

Recipe Description

A platter of bruschetta is always a fast mover, because, who’s going to argue with toasty garlic-rubbed bread laced with salt and olive oil? It’s been a winning combo since the sixteenth century when the recipe was originated. I love this topping of roasted fennel and basil, but get creative and have fun coming up with your own trimmings. Oh, and if you’re wondering how it’s pronounced (who isn’t?!), Italians say ‘bru-sket-uh’, not ‘bru-shet-uh’. 

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

2 fennel bulbs, cut into sixths
1 red onion, finely chopped
2 garlic cloves
1 handful basil, chopped, plus extra to garnish
20 ml (¾ fl oz) grape seed oil
50 ml (1¾ fl oz) good-quality olive oil, plus extra for brushing
1 good-quality baguette or loaf of ciabatta bread, sliced
150 g (5½ oz) goat’s cheese in oil to serve
2 tablespoons balsamic glaze

Recipe Steps

Preheat the oven to 190°C (375°F). Combine the fennel, onion, garlic cloves and basil in a large mixing bowl and season to taste with salt. Drizzle over the grape seed oil and then roast on a baking tray for 20 minutes. 

Lightly oil the bread slices using a brush. Toast the bread on a pan or sandwich press to your desired crispness. 

To serve, generously smear the goat’s cheese on the bread and in a large mixing bowl, toss together the vegetables with the olive oil and place on top of the bread. Drizzle over the balsamic glaze, garnish with the basil and dig in!

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
 Shop Meal-Kits