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Categories:Viewed: 9 - Published at: 7 years ago
Ingredients
- 2 Tablespoons Olive Oil, Divided
- 2 bulbs Baby Fennel, Thinly Sliced
- 1 Small Red Onion, Thinly Sliced
- 1 clove Garlic, Thinly Sliced
- 2 Tablespoons Water
- 1 Baguette, Cut Into 1 Cm Rounds
- 1/2 whole Lemon, Zested
- 40 grams Kalamata Olives, Sliced
- 2 Tablespoons Dill, Chopped Finely
- Salt And Pepper
- 100 grams Goats Cheese
Method
- Heat 1 tablespoon olive oil in a large frying pan over medium heat.
- Add fennel, onion and garlic and stir until well-covered in oil.
- Add water and reduce heat to medium low.
- Cook, covered, stirring occasionally, for 45 minutes until mixture is golden.
- Preheat grill to medium high.
- Drizzle baguette slices with remaining olive oil, place on a baking tray and grill for 23 minutes each side, or until golden.
- Zest the lemon, then stir the zest, olives and dill into the fennel and onion mixture.
- Season to taste.
- Spread the toasted bread with the goats cheese, top with the fennel mixture and serve.
- Note: Omitting the goats cheese makes this vegan.
