AKA the best appetizer ever! I’m not even a huge fan of fennel but I drool all over with this bruschetta.
This is my rendition of a seasonal appetizer I had (several times…okay, every time I went and it was on the menu) at a local restaurant. After the first bite, I knew I just had to go home and recreate it so I could have it anytime I wanted.
Fennel and shallots are slow-cooked until they’re soft, sweet and caramelized and combined with finely minced lemon peel that has been boiled to soften-this will make the most flavorful fennel-lemon marmalade that tops these bruschetta. Mascarpone is whipped with fresh herbs to make a smooth, creamy spread. Frisée is tossed with a sharp lemon vinaigrette and piled atop the bruschetta, making it irresistibly difficult to eat. Sorry, not sorry.
If you don’t know what frisée is, now’s the time to seek it out and try it! It’s one of my favorite greens-partially because it’s fancy and has a French name, and partially because it’s bitter and delicious. Perfect to offset the sweet fennel-lemon marmalade and creamy mascarpone. 
This is basically a salad on giant croutons, right?! Totally acceptable to eat all of it as a meal, in my opinion.
[tasty-recipe id=”34395″]
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