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Fennel-marinated bocconcini for bruschette

  • 4servings
  • 120minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsZinc, Natrium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12-15 bocconcini, drained

  2. 3/4 tsp fennel seeds, toasted in a dry pan just until fragrant

  3. 2 small red chillies, split in half

  4. 1 clove garlic, sliced Extra virgin olive oil, for marinating

  5. 1/2 a fat fennel bulb To serve Grilled toast Strips of roasted peppers or cubes of roasted pumpkin Sea salt

Instructions Jump to Ingredients ↑

  1. Fennel-marinated bocconcini for bruschette Place the bocconcini in a shallow container and scatter with the fennel seeds, chillies and garlic. Pour over enough oil to half cover the cheeses. Stir once gently, cover and refrigerate overnight, stirring the cheeses once more in that time.

  2. Remove from fridge 30 minutes before serving. Slice the fennel thinly and add to the cheeses.

  3. Serve the marinated bocconcini and fennel on hot grilled toast (bruschette), along with roasted peppers or roast pumpkin. Sprinkle with plenty of sea salt.

  4. From Taste magazine, September 2008 .

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