Fennel Pomegranate Crostini
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 12
Ingredients
  • 1 baguette, sliced into half-inch pieces
  • 2 cloves garlic, peeled
  • 3 tablespoons extra-virgin olive oil
  • juice and zest of two lemons
  • 1 teaspoon hot red pepper flakes
  • 1 jalapeno, seeded, stem removed, and sliced into rings
  • 1 bulb of fennel, core removed, shaved paper thin
  • 2 ounces Pecorino pepato, shaved or grated
  • ¼ cup pomegranate seeds
  • salt and pepper to taste
Instructions
  1. Toast crostini on a sheet tray in a 400 degree oven until golden brown about 10 minutes. Remove from the oven and rub each crostini with garlic.
  2. In a large bowl, combine the olive oil, lemon juice and zest, hot red pepper flakes, jalapeno, fennel, Pecorino, and pomegranate seeds and toss everything to coat. Season with salt and freshly ground pepper. Mound on each crostini and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/join-us-for-wine-pairing-weekend-january-10-2015/