Saturday, July 11, 2009

Roasted Fennel Tartines

I'm not a big fan of fennel. Happy to make pesto from the fronds, but the bulbs are never something I look forward to eating. This week's CSA newsletter recommended topping crostini with roasted fennel and goat cheese, so I thought I'd expand on that to make tartines -- open faced baguette sandwiches.
Roasted Fennel Tartines
rustic baguette
roasted fennel bulbs
fresh goat cheese
orange vinaigrette

Allow the goat cheese to come to room temperature. Slice baguette in thirds crosswise and slice each section in half lengthwise. Spread with goat cheese to taste (you can use white bean pate as a vegan alternative to cheese). Top with roasted fennel and put under the broiler until the bread begins to brown; remove from oven.

Mix arugula with the orange vinaigrette and salt and pepper to taste. Top the warm tartines with the salad mixture. Enjoy!
Just in case you don't have an easy recipe for roasted fennel, here you go.

Roasted Fennel
fennel bulbs, halved and sliced thin
olive oil
lemon zest
salt and pepper

Preheat oven to 400 degrees F. Roast for 20 minutes until the fennel is beginning to brown.
This recipe really worked; the flavor combination was fantastic. A few ingredients are worth a mention:
  • Maldon Sea Salt: You can see it on top of the tartine above; both the taste and the texture of this salt were amazing. I also love the way it looks.

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