The Recipes

Fennel, Apple and Shallot Bruschetta

I made this tonight as an appetizer to bring over to a friend's house, but you could easily make this and pair it with some of your leftover soup or a salad for an easy and light meal at home.  The ingredients will give you six pieces; double or quadruple it for a crowd.  

Living in D.C. has also taught me to travel well with food since I don't have a car.  Things like this are easy to take with you.  Just make the topping separately and put it in a small plastic container and pick up a loaf of bread on the way.  You can toast the bread when you get there - just make sure you bring a garlic clove with you, never wanting to assume that people have the same food in their kitchens as you do.


Fennel, Apple and Shallot Bruschetta


- 1/2 small apple, peeled and diced

- 1/2 bulb of fennel, core removed and diced

- 1/4 c. fennel fronds, reserved for garnish

- 1 shallot, diced

- 1 garlic clove

- 1 fresno chile pepper, diced

- salt

- pepper

- olive oil

- 1 loaf of bread

Heat 1 T. of olive oil in a large skillet.  Add the fennel, pepper and shallot.  Season with salt and pepper and let the sweat for 5-6 minutes, then add the apple.  Soften for another 3-4 minutes..  Pack it up and get ready to roll.

Slice the bread and pop it into an oven.  If you have olive oil on hand at your host's house, drizzle it with olive oil and season with salt and pepper.  Once lightly toasted, remove the bread and rub each slice with the garlic clove.  Top each one with the apple, fennel and shallot mixture and garnish with the fennel fronds.