Bresc BV

Tomato-fennel crostinis


  • 6 slices stale bread
  • 0.5 dl olive oil
  • 1 fennel bulb
  • 100 g Bresc Tomato Tapenade
  • salt and pepper

Preparation method

Preheat the oven to 150°C. Grate the fennel with a mandoline and season with a little pepper, salt and olive oil. Grill the fennel until it is golden-brown, turn it over every now and then. Spread the remaining oil on the bread and sprinkle with salt and pepper. Bake in the oven at 150°C for 15 minutes. Allow to cool, spread the tomato tapenade on them and sprinkle the fennel over them.

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