Toasts with Fennel and Sun-Dried Tomatoes

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

Preparation

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.