Three types of antipasti (sesame snap peas, tomato bruschetta, caramelized fennel)

Name: Three types of antipasti (sesame snap peas, tomato bruschetta, caramelized fennel)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 ripe tomatoes; 1 Shallot; 1 Garlic clove; 1-2 TABLESPOONS dark balsamic vinegar; 1 TEASPOON Pesto; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 discs square rustic bread; 200 g Sweet peas; 2 stem(s) Lemon balm; 2 TABLESPOONS Lemon Olive Oil; 1 TEASPOON hulled sesame seed; 2 (approx. 600 g) Tubers Fennel with fennel herb (fennel green); 1 TEASPOON Fennel seeds; 2 TEASPOONS demerara sugar; 4 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS dry white wine

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 ripe tomatoes
1 Shallot
1 Garlic clove
1-2 TABLESPOONS dark balsamic vinegar
1 TEASPOON Pesto
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 discs square rustic bread
200 g Sweet peas
2 stem(s) Lemon balm
2 TABLESPOONS Lemon Olive Oil
1 TEASPOON hulled sesame seed
2 (approx. 600 g) Tubers Fennel with fennel herb (fennel green)
1 TEASPOON Fennel seeds
2 TEASPOONS demerara sugar
4 TABLESPOONS light balsamic vinegar
2 TABLESPOONS dry white wine

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel shallot and garlic. Chop garlic finely. Cut shallot into small cubes. Mix tomatoes, shallot and garlic. Add balsamic vinegar, pesto and 2 tablespoons of olive oil and season with salt, pepper and a little sugar. Toast the bread and cover with diced tomatoes just before serving. Cut bread into 3 pieces
2
Wash and clean the sugar snap peas. Wash lemon balm, shake dry and cut the leaves into thin strips. Heat lemon-olive oil in a pan. Fry the sugar snap peas in it for about 2 minutes, then add sesame seeds. Fry for 1-2 more minutes until the sesame seeds are golden brown. Add lemon balm and season with salt and pepper. Serve lukewarm or cold
3
Wash the fennel. Cut the fennel herb and chop finely. Cut or slice the fennel vertically into thin slices of about 2 mm. Roast the fennel seeds in a pan without fat for 1-2 minutes. Take out, let cool down a little and chop coarsely. Heat 2 tbsp. olive oil in 2 pans. Fry the fennel slices for approx. 3 minutes until golden brown, then sprinkle each with 1 tsp. brown sugar and allow to caramelize slightly while stirring occasionally. Deglaze with 2 tbsp vinegar and 1 tbsp wine and simmer for another 1-2 minutes. Add fennel seeds and herb, season with salt and pepper. Serve lukewarm or cold