Smokey's Curry Fennel Crostini

Ingredients for 14 servings:

• 300 g fennel
• 1 clove(s) garlic
• 50 g butter
• 1 tbsp, heaped curry powder
• 1 tbsp crème fraîche
• 14 slice(s) baguette(s), not too thickly sliced
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the fennel into tiny cubes and blanch in salted water. Toast the baguette slices in the oven at 220°C until golden brown. Melt the butter in a non-stick pan, add the garlic, sauté briefly, and stir in the curry powder until foamy. Add the fennel cubes and fry over low heat for 2-3 minutes. Season with salt and pepper. Finally, stir in the crème fraîche and immediately remove from the heat. Spread the fennel mixture among the baguette slices and serve. Delicious warm or cold, for example, as finger food with an aperitif. This batch makes enough for 14-16 pieces, depending on the size of the bread.