Goats Cheese, Fennel and Orange Bruschetta

This tasty, zesty combination is often served as a refreshing salad, here I’ve combined it with a soft goats cheese to make a tasty topping for bruschetta. Ready in 10 minutes it’s perfect for summer lunches!

I’ve used Filippo Berio’s Rustico Olive Oil which is an unfiltered olive oil, meaning its full of flavour, with a mild peppery finish it’s perfect for adding to dishes just like this where you can really appreciate its flavour.

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Goats Cheese, Fennel and Orange Bruschetta

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 5 MinTotal time: 10 Min

A tasty twist on bruschetta with this zesty combo, drizzled in Filippo Berio Rustico Olive Oil

Ingredients

• 1 orange
• 1 fennel bulb
• 200g Soft Goats cheese
• Juice of 1/2 Lemon
• Salt
• 4 tbsps Filippo Berio Extra Virgin Olive Oil
• 2 large slices or 4 smaller slices of bread for toasting such as sourdough or ciabatta

Instructions

1. Firstly prepare your fennel, save fronds for garnishing. Slice your fennel vertically from top to bottom and remove the harder core part by cutting into the ‘V’ of the bulb. Then finely slice or grate the fennel and add to a bowl.
2. Squeeze the juice of half a small lemon (1tbsp) over the fennel.
3. Next, peel the orange and slice into rounds or segments, add to your fennel and add a 2 tbsps of Filippo Berio Extra Virgin Olive Oil. Stir with a spoon or mix with your hands.
4. Now toast your bread, I prefer to grill mine or use a griddle pan, brush with olive oil and toast both sides. If you wish, when warm rub a clove of garlic into the bread too.
5. Spread the goats cheese over the bread and top with the fennel and orange. You can also serve this as a salad on its own.

Nutrition Facts

Calories

856.12

Fat (grams)

51.75

Sat. Fat (grams)

19.09

Carbs (grams)

70.83

Fibre (grams)

6.87

Net carbs

63.96

Sugar (grams)

14.59

Protein (grams)

30.46

Sodium (milligrams)

1347.30

Cholesterol (grams)

46.00

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