This is how I envision summer, it should be filled with moments outside, preferably on a beach with good people you love, a book, light snacks or a salad and a couple of drinks. Summer should be a couple of months of picnicking. It should be fun. In reality my summers don’t usually go down that route, there’s the occasional picnic and fewer moments than I’d like to be outside in the sun. So my only option is to make the most of it and treat myself to all the food I would like to eat in the confines of being indoor.
I’m excited to partner with Pernod Classic to create a bunch of delicious dishes that will showcase the versatility of this ingredient in the kitchen beyond its common use in cocktails and drinks. Pernod Classic has a delicate flavor that can transform a dish to create something special just like it does in this bruschetta
This bruschetta is one of my solutions to make up for those days when I can’t be outside especially when the weather is extra nice. Kumquats and Pernod are the base for the flavor of this olive oil dressing that coats the colorful and fresh ingredients of this bruschetta.The trick to the kumquats is to slice them really thin so the tartness of the pulp is lost and you taste the sweet skin of the fruit. The shallots and fennel are also sliced thin which allows their flavors to meld with the rest of the ingredients to give a much more flavorful texture. And in case I don’t say this enough, this also doubles as an amazing salad!
Here are some of my kitchen tips that you might find useful when preparing this dish,
- Use fresh ingredients wherever possible in this recipe, it makes a huge difference to the flavor of this dish.
- Pernod infuses a delicate flavor into the dressing of this dish and you can also skip the bruschetta route and serve this as a salad on a hot summer day. I don’t recommend storing this salad overnight as shallots tend to get a little soft and lose their crunch after day in most salads.
- You can also add a sharp cheese to this bean dish if you like.
white bean kumquat bruschetta
yields: 8 servings
1 can cannellini beans, rinsed and drained
1/4 cup thinly sliced kumquats
1/2 cup cherry tomatoes, sliced in half lengthwise
1/4 cup shallots, thinly sliced lengthwise
1/2 cup fennel bulb, halved and thinly sliced lengthwise
2 tablespoons fresh whole, flat leaf parsley leaves
2 tablespoons fresh fennel fronds
1/2 teaspoon freshly ground black pepper powder
1/2 teaspoon freshly red chili flakes
1 teaspoon sea salt flakes
1/4 cup extra virgin olive oil + olive oil for brushing the crostini
50mL Pernod Classic
1 tablespoon freshly squeezed kumquat juice
1 baguette (I used sourdough)
1. Place a wire rack at midlevel and preheat the oven to 350F.
2. In a large mixing bowl, place all the ingredients from the cannellini beans to the fennel fronds. Add the black pepper, chili flakes and salt.
3. In a separate mixing bowl whisk 1/4 cup of olive oil, Pernod and kumquat juice. Add this to the vegetables in the larger mixing bowl, toss gently to coat evenly and let it set for 20 minutes before using. Taste and adjust seasoning if necessary.
4. While the bruschetta is resting, prepare the bread. Slice the baguette at a 45 degree angle into 1/4 inch thick slices. Brush the slices of bread on both sides with the extra olive oil and spread them out in a single layer on two baking sheets. Toast the bread for about 15 minutes until the bread is crispy golden, remove from oven and allow to cool.
5. To prepare the bruschetta for serving, spoon a generous tablespoon of the bean mixture over the slices of toasted bread and serve immediately.
Disclaimer: This post is sponsored by Pernod Classic. All opinions expressed are solely my own.