Fennel Rosemary Tapenade
Roasted fennel makes super bruschetta or use on top of your favorite fish.
Ingredients
- 1 large fennel bulb, fronds removed and sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped fresh rosemary
- salt and pepper to taste
Instructions
- Toss the fennel with 2 tbsp of the olive oil, rosemary and salt and pepper.
- Arrange on a baking sheet one layer.
- Roast in oven for 30 minutes at 350 °F
- Keep an eye on it during the last 10 minutes to be sure the edges aren't too dark. If they are starting to look burned toss the fennel around and continue to cook until tender and slightly browned.
- Let cool until you can easily handle it and chop. Add to a small bowl and stir in the last tbsp of olive oil.
- Serve on bruschetta or as a topper to fish.