Bruschetta al finocchio selvatico
Suggested material offered in store
250g broad beans
Juice of 1 lemon
1 small fennel bulb
1 tsp. fresh fennel (finely chopped)
3 tbsp. olive oil
Salt and pepper
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.
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