Bruschetta with fennel and oranges
Instructions
Peel and cut the fennel into strips, then Peel the oranges and cut them into wedges removing hangnails and seeds.
Seasoned fennel and oranges with the oil, vinegar, salt and ground pepper and pour over the slices of bread bruscate.
Ingredients and dosing for 4 persons
- 1 loaf of bread (from 400 g loaves)
- 500 g of fennel
- 3 blood oranges
- 4 tablespoons of olive oil
- 1/2 tablespoon of white wine vinegar
- Minced 1 of pepper