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Goat Cheese And Fennel Slaw Crostini

appetizers

1 baguette
1 tablespoon olive oil
2 teaspoons lemon juice
pinch (each) salt and pepper
1/2 bulb fennel
1/2 sweet red pepper; finely diced
3 tablespoon finely chopped fresh chives
6 ounces creamy goat cheese; 1 cup
fennel sprigs

Slice baguette into twenty-four 1/2-inch thick slices; place on baking sheet. Broil for about 30 seconds per side or until golden. (Make-ahead: Cover lightly and set aside for up to 8 hours.) In bowl, combine oil, lemon juice, salt and pepper; set aside. Core and cut off top of fennel bulb. Cut in half lengthwise; thinly slice lengthwise. Add to bowl along with red pepper and chives; toss to coat. (Make-ahead: Cover and refrigerate for up to 4 hours.) To serve, spread about 1 tablespoon goat cheese over each baguette slice. Bake in 350°F oven for 5 minutes or just until cheese is warm. Top each with 1 tablespoon fennel mixture. Garnish with fennel sprig. Mango Brie Baklava 1/4 cup olive oil 1 1/2 teaspoons curry powder 7 sheets phyllo pastry 8 ounces Canadian Brie cheese 3/4 cup mango chutney In small saucepan, mix oil with curry powder; cook, stirring, over low heat for about 5 minutes or until hot and fragrant. Let stand at room temperature for 12 hours or overnight. Strain through coffee filter or paper towel; discard spice. Lightly brush 13- x 9-inch (12 cup) baking dish with some of the flavoured oil; set aside. Cut phyllo stack in half crosswise. Place 1 of the sheets on work surface, keeping remainder covered with damp towel to prevent drying out. Brush sheet with some of the oil. Layer with 5 more sheets, brushing each with oil. Place stack in pan. Cut Brie cheese into 1-inch cubes; scatter over phyllo, leaving space among pieces. On work surface, brush another sheet of phyllo with some of the oil; layer with 2 more sheets, brushing each with oil. Place over cheese. Spread mango chutney over top. On work surface, layer remaining 5 sheets of phyllo, brushing each with oil; place over chutney. With tip of sharp knife and without cutting through to filling, cut phyllo diagonally from 1 corner to opposite corner; make parallel cuts 1 inch apart to edge. Repeat in opposite direction to form diamonds. Bake in centre of 400°F oven for 25 minutes or until golden brown. Let stand for 1 hour before cutting. (Make ahead: Cover and refrigerate for up to 1 day; serve at room temperature.)

Contributor: Canadian Living - December, 1999

Yield: 30 pieces

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