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Orange Braised Fennel Bruschetta with Goat Cheese

Simple and delicious, our Orange Braised Fennel Bruschetta with Goat Cheese serves up a ton of vitamins! The fennel is full of vitamin C, potassium, and manganese. The arugula is loaded with vitamin K, iron potassium and magnesium. All these nutrients work with 100% orange juice to support bone health and electrolyte balance for proper nerve function.

Ingredients

Nutrition Facts
Serving size16
Amount per serving
Calories
126
  • % Daily Value*
  • Total Fat6g 8%
    • Saturated Fat2g 10%
    • Trans Fat4g
  • Sodium174mg 8%
  • Total Carbohydrate14g 5%
    • Dietary Fiber1g 4%
    • Total Sugars4g 8%
  • Protein5g 10%
  • Vitamin A287mcg 32%
  • Vitamin C8mg 9%
  • Calcium36mg 3%
  • Iron1mg 6%
  • Vitamin D1mcg 5%
  • Vitamin K9mcg 8%
  • Niacin1mg 6%
  • Folate42mcg 11%
  • Phosphorus56mg 4%
  • Magnesium11mg 3%
  • Potassium129mg 3%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
  • 1 cup Florida Orange Juice
  • 2 tsp. garlic, minced
  • 2 tbsp. extra virgin olive oil
  • ¾ cup low sodium chicken broth
  • ¼ tsp. black pepper
  • 1 whole wheat French baguette, cut into 16 slices
  • 5.3 oz goat cheese
  • ½ cup almonds, chopped
  • 10 basil leaves, chiffonade
  • ½ cup arugula
  • 1 tbsp. honey
  • 2 cups medium fennel bulbs, cored and chopped

Preparation

Orange Braised Fennel Bruschetta with Goat Cheese

1. Core, remove tops and dice fennel.

2. Chop almonds in a food processor and set aside.

3. Mince garlic in a food processor.

4. Sauté fennel with garlic and one tablespoon olive oil for five minutes or until browned.

5. Deglaze pan with Florida Orange Juice, scraping brown bits up to incorporate into liquid.

6. Add chicken broth and black pepper, bring to a boil, and reduce until liquid is almost fully absorbed, approximately 5 to 10 minutes. Let cool.

7. Slice baguette into ¼ inch slices and toast.

8. Spread with goat cheese, top with fennel mixture and chopped almonds. Drizzle the remainder of the olive oil and the honey and top with basil and a few arugula leaves.