Toasts with Fennel and Sun-Dried Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/2 small fennel bulb, peeled and shaved very thin |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 teaspoons olive oil, divided |
4 (1/2-inch-thick) slices crusty bread |
1/2 cup herbed goat cheese, softened |
1/2 cup julienne cut sun-dried tomatoes |
chopped fennel fronds |
Directions:
1. Preheat oven to 350°. Combine 1 peeled and shaved fennel bulb, salt, freshly ground black pepper, and 2 teaspoons olive oil. Brush an additional 2 teaspoons olive oil evenly over bread slices; place on a cookie sheet. Toast in oven until lightly crisp and browned (10-12 minutes). Spread 2 tablespoons softened, herbed goat cheese evenly over each bread slice; top with 1/3 cup fennel slices, 2 tablespoons julienne cut sun-dried tomatoes, and a few chopped fennel fronds.
|
|