Bruschetta al finocchio selvatico

Bruschetta al finocchio selvatico

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250g broad beans

Juice of 1 lemon

1 small fennel bulb

1 tsp. fresh fennel (finely chopped)

3 tbsp. olive oil

Salt and pepper

Country bread

2 (or more) garlic cloves


Cook beans in salted boiling water for 3-5 minutes and strain.

In a food processor, add all ingredients except fresh fennel.

Once a purée consistency is reached, place mixture in a bowl.

Add fresh fennel, and mix together.

Cut country bread into slices and brush each slice with olive oil.

Toast in oven until golden and rub on garlic clove while still warm.

Spread mixture on bread and drizzle with olive oil.


6 servings.

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