Fig, Caramelized Fennel & Chevre Bruschetta

from Sascha Weiss of Lettus Café Organic. Demonstrated at CUESA's Market to Table programs on September 6, 2008.

Serves 8

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INGREDIENTS:

Caramelized fennel:
2 cups fennel (from 2 large bulbs), core removed and sliced very thin
2 tablespoons extra virgin olive oil
Pinch sea salt

Herbed vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Pinch sea salt
Pinch black pepper
1 teaspoon fresh oregano, washed and roughly chopped
2 teaspoon basil, washed and roughly chopped

Bruschetta:
1 loaf levain bread
3-4 Black Mission figs, sliced into 1/4-inch rounds
4 ounces goat cheese
1/2 pound arugula

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PREPARATION:

For the Fennel
Heat the oil over medium heat in a large sauté pan. Add the fennel and salt, occasionally stirring, and cook until very soft and slightly browned.

For the Bruschetta
1. Pre-heat oven to 400 degrees. Slice 8 pieces of bread and toast in oven until golden.
2. Spread bread with 1/2 ounce (1 tablespoon) of goat cheese, and then top with 1- 2 tablespoons of caramelized fennel. Slice each piece of toast into 4 slices. Toss the sliced figs with the herbed vinaigrette, place on top of goat cheese-fennel mixture.
3. Serve with arugula tossed with olive oil and sea salt