Crostini with tapenade and braised fennel

Method

1. Brush the toasted bread slices lightly with about half the olive oil and spread each slice with a little Tapenade.

2. Heat the remaining oil in a frying pan over a low and add the fennel, together with 2 tablespoons of water. Braise slowly, stirring frequently, until soft and cooked through. Season with a little salt and freshly ground black pepper and drain off any excess liquid.

3. Place a small mound of braised fennel on top of each crostini; making sure that the Tapenade is visible all the way around, for a pretty presentation.

4. Top each crostini with a few cubes of raw red pepper, an olive and a parsley leaf. Serve at once.

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Ingredients

1 ciabatta loaf, thinly sliced and lightly toasted
5 tbsp extra virgin olive oil
130g tapenade
2 fennel bulbs, sliced thinly, then chopped
salt and fresh ground black pepper
1 small red pepper, cut into small dice
15 black olives
flat-leaf parsley sprigs, to garnish

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