Molson Coors
Privacy Notice

Our privacy policy and terms and conditions have recently been updated, effective May 22, 2018. Please read these documents in full to ensure that you understand how Molson Coors collects, uses, and discloses your information. If you continue to use our Sites and view our advertising, you agree to be bound by these updated policies. Click the link below to accept the new policies and view this website.

View Site

If you do not agree to be bound by these policies, please close this site. For information on how to unsubscribe or to update your information, please the privacy policy.

Aspall Cyder - Cider and Vinegar

Caramelised Fennel and Onion Crostini with Goats Cheese



Cooking time

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.

To Find out more about Seasoned, go to their website, Facebook or follow them on Twitter.

  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.