Bresaola with fennel & apple

Bresaola with fennel & apple

From
Posh Toast
Makes
24 canapés
Prep
20 mins

Here the fennel, celery and apple are made into a remoulade, a kind of super-posh coleslaw. The light fresh flavours balance the salty intensity of the dried beef.

Ingredients

Quantity Ingredient
1 small fennel bulb, quartered and core removed
1 celery stick and leaves
1 small apple
2 heaped tablespoons mayonnaise
2 tablespoons creme fraiche
2 teaspoons wholegrain mustard
handful parsley, finely chopped
24 small pieces seeded bread
6 slices bresaola, cut into small pieces
salt
freshly ground black pepper

Method

  1. Preheat the oven to 160°C fan.
  2. Make the remoulade. Slice the fennel very finely and place into a bowl. Set aside any celery leaves then finely slice the stick. Cut the apple into matchsticks and tip these, along with the celery, into the bowl.
  3. In a separate bowl, combine the mayonnaise, crème fraîche, mustard, parsley and some seasoning. Spoon over the vegetables and apple and stir everything together.
  4. Pop the pieces of bread on a baking tray and bake for about 10 minutes, or until crisp. Top the pieces of toast with a spoonful of the fennel and apple remoulade, pieces of bresaola and a few celery leaves.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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