Bruschetti with fennel and Royal Mediterranean salami

Products for 4 portions

130 g Tandem Mediterranean salami

4 slices of bread

1 tbsp. fennel seeds

3-4 tbsp. olive oil

2 fennel bulbs

1 tsp. salt

70 ml white wine

1 clove of garlic

Freshly ground pepper

 

Preparation

Cut the stems of the fennel and keep the fresh green sprigs for serving.

Cut the fennel bulbs into 3-4 mm thick slices

In a large pan, pour olive oil and put the fennel in.  Stir, add salt and cook for 6-7 minutes on medium heat until it gets soft and caramelised while stirring occasionally.

Add the diced garlic.

Meanwhile, roast the fennel seeds in a dry pan for 30 seconds to a minute until they release their aroma. Transfer them to a pounder and grind.

Drizzle some olive oil on the slices of bread with and toast them on a hot grill plate.

Place the caramelised fennel on the baked bread, arrange slices of salami on top, sprinkle with the baked seeds and finish with more fennel.