Orange and Fennel Crostini


So, life’s back to being hectic again and I am pretty sure most can relate!

The early morning reluctance to get out of bed, rush to work, college, classes and then come home drained and with absolutely no intent of doing any other work for the rest of the evening.

Sounds familiar?

And then I am pretty sure that most of us might just be reaching out for that takeout menu of that local Chinese restaurant because they’re too spent to actually even lift a limb.

Don’t. Stop right away!

Put that menu card away, get your bottom moving and make this orange and fennel crostini. It takes literally 10 MINUTES to put everything together and you will love it, I promise.

 Orange and Fennel Crostini 01 the cupcake confession

There are simply 4-5 basic ingredients with a total cook time of 2 minutes which is needed to toast your bread slices. Just make sure you buy your crusty French loaf from a Bakery that makes Fresh bread and not ones that get delivered from factories. So basically you are just assembling things onto that beautifully toasted bread and your dinner / evening snacks is practically sorted.

The mint chutney called for in the recipe can be made well in advance and just to refresh your memory, the same chutney was also used in these fabulous Eggplant Fritter Burgers.

Smear a good spoonful or two of this chutney across the toasted, crisp bread slice and then top with some grated cheddar. Use your kitchen torch to melt the cheese or simply put it under the grill for about 2 minutes.

Top with shaved fennel and orange pieces and you are good to go.

I think to call it delicious would be rather lousy. The sharpness from the cheddar and the acidity from the orange are balanced by the sweetness of the fennel, this combined with the heat and herby flavour from the mint chutney makes it a flavour party in your mouth.

This orange and fennel crostini will be your go – to recipe on most of those days when you are too tired to cook anything fancy.

Orange and Fennel Crostini 03 the cupcake confession

Orange and Fennel Crostini

Yield: Makes 8 crostinis


  1. 1 French Loaf cut into 1 inch slices
  2. 4-5 tablespoons mint chutney (recipe below)
  3. 100 grams cheddar cheese, grated
  4. 1 bulb shaved fennel
  5. 1 orange, segmented
  6. For the mint chutney:
  7. 20 grams mint leaves
  8. 15 grams coriander leaves
  9. 1 green chilli
  10. 2 cloves garlic
  11. ½ tsp salt
  12. 1-2 tbsp water


  1. To make the mint chutney, add all the ingredients enlisted under mint chutney section into a blender and blend until a smooth paste forms.
  2. Keep aside
  3. Toast the slices of the French Loaf.
  4. Using approximately 2 tsp mint chutney (more, if you like), spread it on the toasted slice.
  5. Add the cheddar cheese, about a handful or more as per taste.
  6. Use a kitchen blowtorch to melt the cheese; you can even pop it for 2 minutes in the grill.
  7. Top with shaved fennel and orange segments.
  8. Serve immediately.

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  1. I love a good crostini! Thinking/planning in advance always makes life easier (and healthier) when you are hungry and press for time! I love how your chutney anchors everything here! This, with a bowl of soup, would make me very happy!

  2. Fennel is the one veggie which I can’t love 🙁 Thou tried it only once – from Jamie Oliver Italian cookbook some salad and it was too much. Have to start using it again, to check if through years I can feel any love to this beautiful bulb.

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