Tartine with Roasted Fennel and Goat Cheese
For this tartine I roast the fennel first and then pile it on a long slice of Poilane bread between layers of crumbled goat cheese. I then bake it in the oven for a few minutes to lightly melt the cheese and warm up the tartine. The fennel can be roasted a few hours in advance and kept at room temperature until you are ready to proceed. Save some fennel fronds for garnish, or use micro greens if you have them. Serve with a drizzle of olive oil and a small pile of salad greens on the side, lightly dressed with a simple vinaigrette.
Long slices of country bread, preferably Poilane’s
1 fennel, sliced
1 teaspoon sugar
Salt and pepper
1/2 cup goat cheese, crumbled
Trim fennel and slice vertically into thin slices. Drizzle with about a tablespoon or two of olive oil and sprinkle with sugar and salt and pepper. Place fennel slices on a foil lined baking sheet and roast in 400℉ oven until fennel is soft and just begins to turn golden in spots. Remove from oven and set aside.
Lightly brush the bread with olive oil and grill on a skillet or in a panini maker until lightly grilled.
Spread some of the cheese over the bread and then layer a few slices of fennel alternating with crumbled goat cheese.
When the tartine is ready place in a preheated 375℉ oven and grill for a few minutes only until cheese begins to melt and tartine is heated through. Be careful not to grill it for too long.
Remove from oven and slide onto a plate. Pile a few salad green on the side, tossed with a light vinaigrette.