Roast Fennel Bruschetta


A tasty and quick entrée or light casual dinner or lunch. To stave off the evening hunger pangs, this may be the perfect ‘little something’ to tuck into after a big roast lunch. The garlic gives it a tiny bit of heat, but you can leave it out if you don’t like it. Delish!

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Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Serves: 4


  • leftover roasted fennel, warmed and chopped (or roast with olive oil, salt and pepper until cooked)
  • 1 tablespoon white condiment (white balsamic vinegar)
  • 3 tablespoons olive oil
  • 4 sprigs fresh thyme
  • salt and pepper
  • 4 thick slices crusty bread
  • 2 garlic cloves, halved
  • 100g goat’s cheese


Combine warm roasted fennel, vinegar, olive oil, thyme, salt and pepper in a bowl.

Toast bread, either in the toaster or even better on the barbecue grill. When brown, remove and rub the garlic over the bread (cut side down).

Top the bread with fennel mixture and drizzle with remaining dressing from the bowl.

Crumble goat’s cheese on top and serve.

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White condiment goes by many names – white balsamic vinegar or Condimento Bianco Italiano (White Italian Dressing). I prefer it to other vinegars as it has a softer flavour which is perfect for dressings.

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