Caramelised Fennel and Onion Crostini with Goats Cheese

Serves 25 ● Prep Time 20 Mins ● Cooking Time 10 Mins
Amazing as a light lunch or appetisers for guests, this is easy to make but so delicious that it will be worth the 20 minutes preparation time. Recipe Created by Seasoned Cookery School.
method

1 tablespoon extra virgin olive oil

1 onion, finely sliced

1 large fennel bulb, very thinly sliced

1 clove garlic, peeled and crushed

1 tsp caster sugar

1 tbsp wholegrain mustard

2 tbsp Aspall white wine vinegar

25 Crustini (made with sliced part baked baguettes brushed with olive oil and baked for 15 minutes at 180C until golden)

100g goats cheese (crumbled or thinly sliced)

Sea salt and cracked black pepper to taste

  1. Heat olive oil over medium heat in pan and add onion, fennel and garlic.
  2. Stir until well coated in the oil and the onion and fennel start to soften but not brown.
  3. Increase the heat, add the sugar and stir constantly for 2-3 minutes or until starting to brown.
  4. Stir in mustard and vinegar and season generously with salt and black pepper. 
  5. When the liquid has evaporated, reduce the heat slightly and leave the mixture to caramelize and darken around the edges, stirring occasionally for a further 8-10 minute. Leave to cool.
  6. Serve the fennel and onion mixture on prepared Crustini and top with goats cheese and a grind of black pepper.
  7. If preferred goats cheese may be glazed with blow torch.
ingredients

1 tablespoon extra virgin olive oil

1 onion, finely sliced

1 large fennel bulb, very thinly sliced

1 clove garlic, peeled and crushed

1 tsp caster sugar

1 tbsp wholegrain mustard

2 tbsp Aspall white wine vinegar

25 Crustini (made with sliced part baked baguettes brushed with olive oil and baked for 15 minutes at 180C until golden)

100g goats cheese (crumbled or thinly sliced)

Sea salt and cracked black pepper to taste

method
  1. Heat olive oil over medium heat in pan and add onion, fennel and garlic.
  2. Stir until well coated in the oil and the onion and fennel start to soften but not brown.
  3. Increase the heat, add the sugar and stir constantly for 2-3 minutes or until starting to brown.
  4. Stir in mustard and vinegar and season generously with salt and black pepper. 
  5. When the liquid has evaporated, reduce the heat slightly and leave the mixture to caramelize and darken around the edges, stirring occasionally for a further 8-10 minute. Leave to cool.
  6. Serve the fennel and onion mixture on prepared Crustini and top with goats cheese and a grind of black pepper.
  7. If preferred goats cheese may be glazed with blow torch.