Fennel toast

Ingredients for 3 servings:

• 1 bulb(s) of fennel
• 1 bell pepper(s), yellow
• 2 m.-large tomato(s) (vine tomatoes)
• 9 slices of toast
• 200 g cheese (Gouda), grated
• 9 tbsp mayonnaise
• 3 tbsp mustard, medium hot
• salt and pepper
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bring the water to a boil in a small saucepan. Dice the fennel. Discard the middle stalk. Dice the bell pepper and add it to the boiling water along with the fennel. Cook this mixture for about two minutes and then drain through a sieve. Preheat the oven to 200°C (top/bottom heat). Remove the stalks from the tomatoes and cut them into not too thick slices. Place the bread on a baking sheet. Mix the mayonnaise and mustard and spread 1 tablespoon of the mixture on each slice of bread. Place the tomato slices on top and season with salt and pepper to taste. Spread the fennel and bell pepper mixture over the tomato slices and sprinkle with grated cheese. Bake the bread for about 10 minutes.