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The Basic Bruschetta III
Difficulty: Easy
Cooking time: 5 minutes
Serves: 4-6
Vegan
Simple and quick to make, this classic antipasto is a family favourite, loved for its mouth-watering flavours and eye-catching appearance - brilliant red peppers against lusciously creamy white cheese
Ingredients
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Method
Step 1 - Prepare your fennel seeds
Wild fennel grows in abundance throughout southern Tuscany, where their fronds, flowers and seeds are used to add anise-like flavours to dishes. Dried fennel seeds from the store will achieve a similar result where foraging isn’t possible. Lightly toast the dried seeds in a frying pan, then grind them to a powder with a pestle and mortar – or skip to Step 2 if you are using fresh fennel
Step 2 - Slice and toast or grill your bread
We like to use a fresh baguette, cut crosswise and lightly toasted on both sides
Step 3 - Garlic bread
Slice your garlic clove in two and while the bread is still warm from the grill, gently rub the top surface with the cut side of the garlic
Step 4 - Add oil
Gently pour approximately half a tablespoon of LUNAIO Extra Virgin Olive Oil over each slice of toasted bread
Step 5 - Add fennel seeds and season with salt
Sprinkle the bread generously with wild fennel flowers, fronds or their equivalent and add salt to taste
Step 6 - Spoon pecorino or goats cheese onto toasted bread
On a separate board, roughly chop the cheese into small pieces and spoon them onto your toasted bread
Step 7 - Add grilled peppers
Drain your jar of SEGGIANO Grilled peppers and place one or two pieces onto each bruschetta
Step 8 - Season and enjoy!
Season with a little thyme, ideally fresh, and serve
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