How to Make Caramelized Fennel Crostini with Goat Cheese - as part of the food and kitchen series by GeoBeats. How to make a caramelized fennel crostini with goat cheese, pomegranate seeds and honey. So the first things I am going to do is start to cut the funnel. Going to trim the tops off and then cut your funnel bulb in half so you have got a nice flat surface to work with. And then you are going to thinly slice it. Once you have got it thinly sliced, then you are going to mince it. So that means you are basically going to keep chopping at it until you get nice little pieces, running your knife through until you get little chunks of funnel. Then I have got my pan heating over here. I am going to coat the bottom of the pan with some olive oil and add the funnel over medium heat. We are going to let this cook slowly on medium heart for about 10 to 12 minutes until it starts to caramelize and you can season it along the way with some salt and pepper. And over here I have got some crostini that I have already toasted in the oven at 375 for about 8 to 10 minutes just until it is a light golden brown and crispy. And what I am going to do is take my goat cheese and just spread a thin layer of the goat cheese onto your crostini to get it ready for the caramelized funnel. When your funnel is done cooking it is going to look like this. It is going to be nice and brown and soft. And you are going to scoop some of it on top of your crostini here. And for step one of the garnish is some pomegranate seeds which have a really nice color and great acidic flavor. And then to give the whole dish a little bit of sweetness you are going to drizzle it with some honey. This dish can also be made with caramelized onions if you are not a fan of funnel. Some people love funnel, some people hate it. And this is the caramelized funnel crostini with pomegranate seeds.