Roasted Beet, Goat Cheese and Candied Fennel Crostini, the little appetizer that was rolling around in my head for a long time. It was actually an excuse to use candied fennel. Yes, I built this whole appetizer around wanting to make candied fennel and I am super happy about it! Why candied fennel? I became absolutely obsessed with candied fennel after having it on a cheese plate at a local seafood restaurant, Lure. The food was absolutely amazing, quite possibly the best meal we have had in Atlanta. There were a ton of stand out flavors that night but I just loved how well the candied fennel went with the cheese and added a note of sweetness and savory. I was so intrigued. I imagined it being quite difficult to make, silly me.
I had written down candied fennel in my notes to do something with. Yes, I keep notes about flavors or dishes that inspire me. It is a LONG list. Anyway, we were having Ladies Night and I needed to bring an appetizer. I was determined to do something with candied fennel and some sort of cheese. I wanted it somewhat on the healthy side so that meant adding a veggie also. After a day or two mulling it over, I came up with Roasted Beets mixed with Goat Cheese and topped with Candied Fennel all on a Crostini. I happened to have some Brie in the refrigerator too so I did half goat cheese and half brie. Options are always good. They were a hit for Ladies Night. I continue to be quite obsessed with Candied Fennel. I would not at all be surprised if you see it again around Halloween time. When I looked at the pictures, a plan popped in my head.
I really like this appetizer for Valentine’s Day. The color is perfect, you can make all the parts ahead of time. It looks fancy but is really easy and taste fantastic. It would go nicely with a glass of champagne, wine or even a cocktail. You can make a couple or a lot. Here is to a Happy Valentine’s Day!