Ingredients
2
- 6 slices stale bread
- 0.5 dl olive oil
- 1 fennel bulb
- 100 g Bresc Tomato Tapenade
- salt and pepper
Used bresc products
Ingredients
Preparation method
Preheat the oven to 150°C. Grate the fennel with a mandoline and season with a little pepper, salt and olive oil. Grill the fennel until it is golden-brown, turn it over every now and then. Spread the remaining oil on the bread and sprinkle with salt and pepper. Bake in the oven at 150°C for 15 minutes. Allow to cool, spread the tomato tapenade on them and sprinkle the fennel over them.
Related themes
PS in foodservice