Fennel crostini with burrata
Ingredients
for 8 pieces
| 1 tbsp | olive oil |
| 400 g | fennel, cut in slices of 3 mm |
| ½ tsp | salt |
| a little | pepper |
| 1 | organic lemon, use grated zest and 1 tbsp of juice |
| 200 g | burrata, torn into pieces |
| 250 g | brown bread, cut into 8 slices, toasted |
| 50 g | pitted black olives, halved lengthwise |
| 3 sprig | peppermint, leaves torn off |
How it's done
Fennel
Heat the oil in a pan. Add the fennel, season, sauté for approx. 15 mins. Add the lemon zest and juice, mix and leave to cool slightly.
Crostini
Arrange the burrata on top of the toast. Garnish with the fennel, olives and peppermint.
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