Trio of bruschette

Preheat the oven to 200 ° C.

Cut the baguette into the desired number of slanted slices. Brush them with the oil on one side.

Place them with the covered side up on a baking sheet covered with parchment paper and bake in the oven for about 12 minutes. Take out of the oven and lay on a scale.

Meanwhile, with a cheese slicer, scrape long ribbons of the zucchini. Remove the skin from the sausages and wrap the sausages with the zucchini ribbons.

Put them in the baking dish and bake the sausages in the oven for about 20 minutes.

Meanwhile, clean the fennel bulb, leave the stalk and cut off the stalks. Cut the fennel bulb into quarters and then into thin slices.

Place in the baking dish and drizzle with oil, caraway seeds and garlic. Season with pepper and salt.

Place the dish next to the sausages in the oven and roast for about 15 minutes until the fennel is soft. Spoon halfway.

Meanwhile cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Grate the orange zest of the orange and finely chop the parsley. Mix the grater with the shrimp, sour cream, parsley and red pepper.

Cut the sausages into slices and fill 1/3 of the bruschette with them. Cover 1/3 of the bruschette with the fennel and crumble the cheese over it. Fill the rest with the shrimp salad.