A simple snack with sharp cheddar and acidic oranges balanced by sweet fennel and combined with the herby flavor from the chutney for a party in your mouth.
This orange and fennel crostini recipe takes literally 10 MINUTES to put everything together and you will love it, I promise.
There are simply 4-5 basic ingredients with a total cook time of 2 minutes which is needed to toast your bread slices. Just make sure you buy your crusty French loaf fresh from a bakery. So basically you are just assembling things onto that beautifully toasted bread and your dinner / evening snacks is practically sorted.
The mint chutney called for in the recipe can be made well in advance and just to refresh your memory, the same chutney was also used in these fabulous Eggplant Fritter Burgers.
Smear a good spoonful or two of this chutney across the toasted, crisp bread slice and then top with some grated cheddar. Use your kitchen torch to melt the cheese or simply put it under the grill for about 2 minutes.
Top with shaved fennel and orange pieces and you are good to go.
This orange and fennel crostini will be your go – to recipe on most of those days when you are too tired to cook anything fancy.
- 1 French Loaf cut into 1 inch slices
- 4-5 tablespoons mint chutney (recipe below)
- 100 grams (3.5 ounces) cheddar cheese, grated
- 1 bulb shaved fennel
- 1 orange, segmented
- 20 grams (0.7 ounces) mint leaves
- 15 grams (0.5 ounces) coriander leaves
- 1 green chilli
- 2 cloves garlic
- ½ tsp salt
- 1-2 tbsp water
- To make the mint chutney, add all the ingredients enlisted under mint chutney section into a blender and blend until a smooth paste forms.
- Keep aside
- Toast the slices of the French Loaf.
- Using approximately 2 tsp mint chutney (more, if you like), spread it on the toasted slice.
- Add the cheddar cheese, about a handful or more as per taste.
- Use a kitchen blowtorch to melt the cheese; you can even pop it for 2 minutes in the grill.
- Top with shaved fennel and orange segments.
- Serve immediately.