Fennel Rosemary Tapenade
Charcuterie trays are so popular right now but quite frankly I’m tired of them. I have started doing bruschetta bars instead. Those that don’ t want the bread can just eat the meat and cheese. BTW I’m over keto dieters too! Come on a little bread won’t hurt you. Just cut back somewhere else.
Serving these interesting little tapenades with grilled bread and soft cheeses make for more variety in the appetizer with so many different combinations your guests can make.
This fennel rosemary tapenade was a huge success on my last bruschetta bar. But you can use it in other ways as well. Top some beautiful grilled fish with it or create a single appetizer over ricotta with flatbread.
It is also super delicious on homemade pizza with mushrooms and smoked provolone!
Fennel Rosemary Tapenade
Ingredients
- 1 large fennel bulb, fronds removed and sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped fresh rosemary
- salt and pepper to taste
Instructions
- Toss the fennel with 2 tbsp of the olive oil, rosemary and salt and pepper.
- Arrange on a baking sheet one layer.
- Roast in oven for 30 minutes at 350 °F
- Keep an eye on it during the last 10 minutes to be sure the edges aren't too dark. If they are starting to look burned toss the fennel around and continue to cook until tender and slightly browned.
- Let cool until you can easily handle it and chop. Add to a small bowl and stir in the last tbsp of olive oil.
- Serve on bruschetta or as a topper to fish.