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Mario Batali's Fennel Pomegranate Crostini

Fennel Pomegranate Crostini Mario Batali
Jalapeno Toast
skill level
Easy
time
1-30min
servings
12
cost
$
Contributed by :
Fennel Pomegranate Crostini Recipe: Hot pepper flakes and jalapeno add a touch of heat to this otherwise refreshing toast.
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ingredients
  • 1 Baguette (sliced into thin crostini)
  • 6 Garlic cloves
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 Lemons (juiced and zested)
  • 1 teaspoon Hot Red Pepper Flakes
  • 1 Jalapeno (sliced)
  • 1 bulb Fennel (shaved paper thin)
  • 2 ounces Pecorino Pepato (shaved or grated)
  • 1/4 cup Pomegranate Seeds
  • Salt and freshly ground Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Baguette (sliced into thin crostini)
    6 Garlic cloves
    Toast the crostini on a sheet tray in a 400 degree F oven until golden brown. Remove from oven and rub each crostini with garlic.
  • 2
    3 tablespoons Extra Virgin Olive Oil
    2 Lemons (juiced and zested)
    1 teaspoon Hot Red Pepper Flakes
    1 Jalapeno (sliced)
    1 bulb Fennel (shaved paper thin)
    2 ounces Pecorino Pepato (shaved or grated)
    1/4 cup Pomegranate Seeds
    Salt and freshly ground Pepper
    In a large bowl, combine the olive oil, lemon juice and zest, hot red pepper flakes, jalapeno, fennel, pecorino, and pomegranate and toss everything to coat. Season with salt and freshly ground pepper. Mound on the crostini and serve.

    Helpful Tips:
    1. Slice the bread into thin strips to save calories.
    2. Prep the fennel ahead of time -- you can cut the fennel up to an hour and a half in advance. 
    3. Rub a little garlic on the toast to get the flavor without it being overwhelming.
 
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