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Toasts with Fennel and Sun-Dried Tomatoes

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

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

Nutrition 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

How to Make It

  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.

Comme Ça, Los Angeles