Tuscan Black Garlic Bruschetta with Candied Fennel & Ricotta
Details
Velvety black garlic ricotta and candied fennel turn humble toast into a Tuscan showstopper.
Ingredients
Instructions
Prepare the Candied Fennel
In a skillet over medium heat, melt the butter, add the sliced fennel and a pinch of salt, cook until softened and beginning to caramelize, about 8–10 minutes, stir in the honey and lemon juice, cook 1–2 more minutes, then remove from heat and keep warm.
Make the Black Garlic Ricotta
In a bowl, mash the black garlic into a smooth paste with a fork, fold into the ricotta with olive oil and lemon zest, season with salt and freshly ground black pepper and taste-adjust as needed.
Toast the Bread
Brush both sides of the bread with olive oil and grill or toast until deeply golden and crisp, for extra aroma rub each hot slice lightly with a halved clove of black garlic if desired.
Assemble and Serve
Spread a generous layer of black garlic ricotta on each toast, top with a spoonful of candied fennel, scatter chopped toasted almonds and parsley, finish with a light drizzle of honey or olive oil and a squeeze of lemon, serve immediately while warm.
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