Toasts with Fennel and Sun-Dried Tomatoes

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

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 12g
  • Saturated fat: 5g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 9g
  • Carbohydrate: 21g
  • Fiber: 3g
  • Cholesterol: 13mg
  • Iron: 2mg
  • Sodium: 585mg
  • Calcium: 77mg

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.
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