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Fennel and Parmesan “Crostini”
- Makes about
16
- Difficulty
Easy
Published 2020
I tend to lean toward bites that get you hungry for dinner rather than fill you up before sitting down to eat. This light recipe is just that. Take crunchy fennel slices, top them with salty shaved Parmesan and a bit of good olive oil, and you have a 5-minute appetizer that’s gets your stomach excited for the main attraction.
Ingredients
1 - Freshly shaved Parmesan cheese
- Extra-virgin olive oil
- Freshly ground black pepper
Method
Cut off the stalks from the fennel bulb and reserve a handful of fronds for garnish. Trim off about ¼ inch (0.6 cm) from the browned root end of the fennel bulb. Halve the bulb vertically. If the outer layers of either bulb half are browned or dried out, peel them away, then slice each bulb half through the root, to keep the layers held together, into ¼-inch (0.6 cm)-thick wedges. You should en