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Mango and pickled fennel crostini




Source of Recipe


veganised a Coles recipe






Recipe Introduction


serves 4

My vegan versions of things probably over-rely on avocado. Feel free to used whipped tofu instead





List of Ingredients



• 1/4 cup (60ml) apple cider vinegar
  
• 1 tbs lime juice + 1tbs
  
• 1 tbs sugar (or less)
  
• 2 tbs salt (or less)
  
• 1 fennel bulb, thinly sliced
  
• 1 tbs finely grated lime rind
  
• 1/4 tsp dried chilli flakes (or one small deseeded chili)
  
• 2 ripe avocados (if broke use 1)
  
• 2 tbs olive or macadamia oil (optional)
  
• 1/2 cup cashew or coconut sour cream (optional if not using oil)
  
• 1 garlic clove, crushed (optional)
  
• 8 slices ciabatta loaf or similar
  
• 2 firm mangoes stoned, peeled thickly sliced
  






Instructions



1. Whisk together vinegar, lime juice, sugar and half of salt. Add fennel and gently toss to combine. Cover with a lid and refrigerate 15 minutes to develop flavours
   
2. Stir together lime rind, chilli flakes, remaining salt and mash into it avocado with the sour cream or oil if using. Add remaining tbs lime juice.
   
3. Heat grill or barbecue brush bread with oil infused with chili and lime as well as garlic clove (or just plain oil)and grill until toasted or charred if you like.
   
4. Drain fennel. Spread bread slices with mashed avocado mixture, top with fennel and mango. If you have mint or coriander feel free to garnish (this is optional)