This is the bruschetta recipe to end all bruschettas…and we mean it. We are helpless when it comes to a great bruschetta at a favorite Italian spot. It’s the perfect overture to dinner and we were enthralled to find out we could easily make it in the comfort of our own homes. Who doesn’t love a DIY bruschetta after all?
Spoiler alert, this one has that Anise and Fennel taste that comes from a favorite bottle of ours – Pernod Classic – the bar staple we honestly haven’t stopped cooking with over the past few months. That’s right potatoheads, we like to make our meals boozy, so sue us. In this roasted vegetable recipe, actual fennel and Pernod Classic are combined with garlic and carrot, and a crunchy buttery baguette to boot. You really can’t go wrong…
Grilled Vegetable Bruschetta
3 bulbs of fennel, with the tops off, diced.
4 large carrots, diced
1/2 yellow onion, chopped
3 fresh ears of corn, shucked
2 gloves of garlic, minced
3 tbs butter
1/4 cup Pernod Classic
1 tsp fresh ground pepper
1/2 cup creamy goat cheese
Begin by heating the butter in a large pan. Brown the onion, fennel and carrot in the butter on medium heat, until slightly soft. About 5 minutes.
Next, you’re going to add the Pernod Classic and a splash of water and cover. The vegetable will become dark, caramelized, and braised after about 15 minutes. Add the corn, and garlic, salt and pepper and continue to stir for another 2 or 3 minutes. Turn off heat and add chopped parsley.
Meanwhile, slice the baguette into bruschetta-sized pieces of bread and drizzle with olive oil. Bake at 30 for 10 minutes, or grill until crunchy.
Smear goat cheese on each slice of bread, and top with your rich, dark and delicious vegetables.
*In collaboration with Pernod Classic