Fennel and Salami Bruschetta
A tasty little appetizer, the licorice scent of the fennel plays off the black pepper and the rush of salami flavour. The soft sauteed toppings also contrast the crisp bread to create a sensory-filling dish. Also good with a fine mustard, and pairs well with white or lighter red wines.
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- 4 large baguette slices (sourdough or rustic are best)
- 2 tsp fennel seeds
- 2 tsp olive oil
- 2 fennel bulbs
- 1 tsp sea salt
- 1 clove garlic
- 12-16 slices of salami
- Freshly ground black pepper
- Trim and slice the fennel bulbs top-to-bottom, about a half inch (1 cm) thick. Reserve some fronds and greens for garnish
- Bring a strong pan to temperature over medium-high heat. Lightly shake the fennel seeds in the pan for about 30 seconds, until just toasted and releasing their aroma. Do not burn.
- Brush both sides of each slice of bread with olive oil and toast both sides in the pan. Set aside.
- Warm the remaining oil until just bubbling. Sauté the fennel with the salt for about five minutes, until softened and slightly browned. Stir in the garlic and grill for a further minute. Remove from heat.
- Place the salami slices in the hot pan and press down, to heat them quickly. Flip ones the first signs of browning or crisping show, repeat with other side.
- Spoon a quarter of the fennel slices on to each bruschetta with slices of salami and garnish with the toasted fennel seeds, black pepper and reserved fennel greens.