Name: Fennel and Lemon Bruschetta with Whipped Mascarpone and Frisée Salad
Ingredients: 1 lemon, rind removed from half using a vegetable peeler; 2 tablespoons olive oil; 1 medium shallot, peeled, halved and thinly sliced; 1 garlic clove, finely minced; 2 fennel bulbs (about 2 pounds), trimmed, quartered and cored and sliced in 1/4-inch pieces; Pinch of red pepper flakes; 8 ounces mascarpone cheese, at room temperature; 1/4 cup heavy cream; 3 tablespoons finely chopped fresh chives; 1 teaspoon finely chopped fresh tarragon; 1 teaspoon finely chopped fresh thyme; Juice of 1 lemon; 1 tablespoon white wine vinegar; 2 teaspoons Dijon mustard; 2 tablespoons extra-virgin olive oil; 1 head frisée, cored and cut into bite-sized pieces; 1 baguette, thinly sliced on the diagonal and toasted until lightly golden; Fresh chives, chopped into 1-inch pieces

Description

Crisp baguettes are topped with creamy whipped herb mascarpone, sweet lemon-fennel marmalade, and a mound of lemon vinaigrette-dressed frisée. The perfect appetizer for dinner parties, big bashes, or a complete meal for one (if you’re me).

Ingredients

Scale

FENNEL-LEMON MARMALADE:

1 lemon, rind removed from half using a vegetable peeler
2 tablespoons olive oil
1 medium shallot, peeled, halved and thinly sliced
1 garlic clove, finely minced
2 fennel bulbs (about 2 pounds), trimmed, quartered and cored and sliced in 1/4-inch pieces
Pinch of red pepper flakes

WHIPPED MASCARPONE:

8 ounces mascarpone cheese, at room temperature
1/4 cup heavy cream
3 tablespoons finely chopped fresh chives
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh thyme

FRISÉE SALAD:

Juice of 1 lemon
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 head frisée, cored and cut into bite-sized pieces

TO ASSEMBLE:

1 baguette, thinly sliced on the diagonal and toasted until lightly golden
Fresh chives, chopped into 1-inch pieces

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Instructions

Ensure the lemon rind does not have much, if any, white pith, trimming away any with a sharp knife. In a small saucepan, cover the lemon rind with water and bring to a boil over medium heat. Reduce the heat to a simmer and cook for 10 to 15 minutes, until softened. Remove from the heat and allow to cool in the liquid.
In a large skillet, heat the olive oil over medium heat. Add the shallot and a generous pinch of kosher salt and cook for 4 to 5 minutes, until softened and translucent. Add the garlic and fennel and another pinch of salt; cook for an additional 5 minutes until the fennel has begun to soften. Reduce the heat to medium-low and cook, stirring occasionally, for 50 to 60 minutes, until the fennel has caramelized and turned a golden-brown color. When the lemon has cooled, finely mince into very small pieces. Stir into the fennel mixture and add the juice of the lemon. Season to taste with kosher salt and freshly ground black pepper.
While the fennel cooks, whip the mascarpone and heavy cream in a medium mixing bowl until soft and fluffy. Stir in the fresh herbs and season to taste with salt and pepper.
For the frisée salad: Combine the lemon juice, vinegar and Dijon and whisk to combine. Slowly add the oil, whisking to form an emulsion. Season to taste with salt and pepper. Add enough dressing to the frisée to lightly coat.
To assemble: Spread a layer of whipped mascarpone on each baguette slice. Top with a spoonful of the lemon-fennel marmalade. Mound the frisée salad on top of each and sprinkle with the chive pieces.

Category: Appetizers