Fig, Caramelized Fennel and Chevre Bruschetta | CUESA

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Fig, Caramelized Fennel and Chevre Bruschetta


Sascha Weiss, Lettus Café Organic.

Demonstrated at CUESA’s Market to Table programs on September 6, 2008.

Serves 8


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

1 loaf levain bread
3-4 Black Mission figs, sliced into ¼-inch rounds
4 ounces goat cheese
½ pound arugula


For the fennel

  1. Heat the oil over medium heat in a large sauté pan.

  2. 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 ½ 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.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »