Meals based on Vol. 1 - NOURISHED - REBIRTH | Spring 2014
Easy yet flavorful, this simple bruschetta gets its punch from the fennel that is characteristic of Spring stretching into Summer. It makes an elegant appetizer or a light brunch.
PHOTO: Asha RECIPE: Asha
Servings: 8 pieces
Prep Time: 5 minutes
Cook Time: 15 minutes
1 Italian loaf, sliced on deep bias (8 slices)
1 fennel bulb, sliced thin using a mandolin
1/4 lb Serrano ham, sliced thin
8 quail eggs
Balsamic Vinegar for drizzling
salt, pepper and olive oil as needed
Drizzle olive oil on bread slices and toast. Set aside.
Sauté the fennel in a little oil until soft and just turning brown, seasoning with salt and pepper.
Divide the caramelized fennel onto the crostinis.
Wrap each slice and topping with a slice of ham. Arrange on serving plate
Fry the eggs. They take 30 seconds.
Top each crostini with a fried quail egg, sprinkle with salt and drizzle a touch of balsamic vinegar.