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http://www.lifestylefood.com.au/recipes/5275/crostini-with-tapenade-and-braised-fennel

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Crostini with tapenade and braised fennel

Valentina Harris' veggie canapes are full of flavour and very moreish.

Ingredients

Method

  • 1.

    Brush all the toasted bread slices lightly with about half the olive oil. 

  • 2.

    Spread each slice with the tapenade.

  • 3.

    Put the finely sliced and chopped fennel into a frying pan with the rest of the oil and a little cold water. Braise slowly, stirring frequently, until soft and cooked through.  Season with a little salt and pepper, drain off any excess liquid, and then carefully place a small mound of braised fennel on top of each slice, making sure that the tapenade shows up all the way around. 

  • 4.

    Top with a few cubes of raw red pepper, an olive and a fresh flat leaf parsley leaf.  Serve at once.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Crostini with tapenade and braised fennel.

 
 

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