Ingredients

Braised Fennel:

2 tablsp butter

2 large fennel bulbs stemmed cored and cut into ¼ in slices

¼ cup white wine

1 tsp orange zest

½ cup freah orange juice ( form 2 navel oranges)

½ cup veggie stock

2 tablsp honey

2 tsp balsamic vinegar

2 tsp fresh thyme chopped

1 tablsp falt leaf parsley chopped

1 ¼ tsp kosher salt

Crostini

1 baguette slice diagonally in ¼ in slices

1/3 cup olive oil

8 ozs fresh mascarpone

¼ tsp orange zest

1 tsp orange juice

½ tsp fresh thyme chopped

1 tablsp flat leaf parsley chopped

½ tsp salt

Parsley thyme or fennel frond for garnish

Preparation

  1. Melt butter in a large sauté pan Add fennel and sauté until starting to soften and brown about 15 mins Add wine and reduce to a syrup
  2. Zest and juice the oranges set aside portions for the fennel save leftovers for the mascarpone. Add ½ cup juice, stock, honey and vinegar to the fennel in the pan. Braise over med heat until fennel carmelizes 15-20 mins Stir in zest, thyme parsley and salt.
  3. For the crostini preheat the overn to 375 degrees Brush bread slices with oil. Arrange on baking sheet and cook until golden brown around the edges and crisp 10-15 mins Let Cool.
  4. Mix the mascarpone with t a fork. Stir in ¼ tsp orange zest. 1 tsp juice, thyme, parsley and salt.
  5. Spread 1 tablsp of the mascarpone on each piece of bread, Top with a tablsp of the fennel mixture Garnish with a fennel frond and serve