Toasts with Fennel and Sun-Dried Tomatoes

Photo: Kana Okada


Makes 4 servings (serving size: 1 toast, 2 tablespoons goat cheese, 2 tablespoons tomatoes, and 1/3 cup fennel)

Nutritional Information

Calories 225
Fat 12 g
Satfat 5 g
Monofat 5 g
Polyfat 1 g
Protein 9 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 13 mg
Iron 2 mg
Sodium 585 mg
Calcium 77 mg


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


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.