Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) applewood smoked bacon, cut into 1/2-inch dice

  2. 1/2 medium onion, cut into 1/2-inch dice

  3. 1 medium fennel bulb, halved, cored and cut into 1/2-inch dice?plus

  4. 1 tablespoon chopped fennel fronds

  5. 2 thyme sprigs

  6. 2 clove(s) garlic, minced

  7. 1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice

  8. 1 teaspoon(s) ground fennel seeds

  9. 1 tablespoon(s) fresh lemon juice

  10. 1 teaspoon(s) finely grated lemon zest

  11. 1 teaspoon(s) sugar

  12. Salt and freshly ground pepper

  13. 30 baguette slices, brushed with olive oil and toasted

Instructions Jump to Ingredients ↑

  1. Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat from the skillet.

  2. Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar and fennel fronds. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Discard the thyme and serve the chutney with the toasts.


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