Hey again! It’s Cathi from over at Cherry Blossom Kitchen back with another seasonal recipe. We’re creating an appetizer this time, and you’ll want to make ASAP! It’s a tartine, which is just a fancy French word for ‘open-face sandwich with a delicious spread and toppings’! This one features succulent caramelized fennel, roasted red pepper and herbed goat cheese. The combo of flavors is unforgettable! If you’ve never tried fennel before, you’ll be pleasantly surprised at the unique flavor that happens as a result of a few minutes in the oven! Eaten raw, fennel is crunchy and has a mild licorice flavor, but wait! When roasted and caramelized, it tastes oh so savory and decadent! You’ll want to scoop it up and enjoy it as soon as it comes out of the oven!
1 fennel, sliced thin (save fronds for garnish)
1 tablespoon + ½ teaspoon olive oil, divided
Salt and pepper to taste
4 ounce log of goat cheese, room temperature
½ teaspoon Herbs de Provence (or mixture of equal parts: dried savory, rosemary, thyme, oregano, basil, marjoram and fennel seed.
1 small shallot, chopped
1 cup jarred roasted red pepper, sliced thin
Preheat oven to 375 degrees and line a sheet pan with foil.
Cut ends off fennel, remove core from bulb and slice thin.
Toss fennel slices on the sheet pan with 1 tablespoon olive oil and salt and pepper.
Roast fennel in oven until fork tender and golden brown, 20-25 minutes
While fennel is roasting; add ½ teaspoon olive oil to a small skillet and heat over medium heat.
Add in shallots and sauté until softened, 4-5 minutes. Cool.
Combine the goat cheese, herbs and shallots.
Slice baguette on the diagonal for more surface area, into ½ inch thick slices.
Heat a grill pan or panini grill over medium high heat and toast slices until golden on both sides.
Spread each toasted baguette slice with the herbed goat cheese.
Top each with the fennel, red pepper slices and a dollop of goat cheese.
Place back in oven for a few minutes until tartine is heated through and the cheese begins to melt.
Sprinkle reserved chopped fennel fronds to garnish.
Serves 6 as an appetizer.