Baked fennel

Ingredients for 2 servings:

• 1 bulb(s) of fennel
• 1 m.-sized tomato(s)
• 1 pack of mozzarella
• 2 slices of toast
• 2 tbsp olive oil
• Salt
• pepper
• basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Remove the stems and leaves from the fennel. Wash. Place it in a small pot and almost cover with stock (made from stock cubes). Simmer over low heat for about 30 minutes until soft. Drizzle each slice of toast with a tablespoon of olive oil. Trim the rounded edges of the soft fennel and halve the fennel lengthwise. Remove the stem. Place half a fennel on each slice of toast. Cut the tomato into 4-6 slices and arrange them on the fennel, season with salt and pepper. Slice the mozzarella and arrange them on the tomatoes. Season with salt and pepper, and garnish with basil (fresh or dried). Place the toast on a baking sheet lined with parchment paper and bake on the top rack of the oven at approximately 200°C (400°F) top heat (or grill) for 15-20 minutes. It’s a great warm starter in winter. Even those who don’t like fennel might like to try it.