Fennel & Tomato Tartine with Celery Gremolata
Lemon Ricotta Spread
l cup ricotta cheese
l lemon
l/4 teaspoon black pepper
l/2 teaspoon salt
Directions: Zest and juice the lemon. Combine in a bowl with the ricotta cheese, pepper & salt. Stir to combine.
Celery Gremolata
l/4 cup olive oil
l lemon
2 stalks celery
2 cloves garlic
2 tablespoons parsley, chopped
l/4 teaspoon salt
Directions: Slice the celery into about l/4 inch thick slices or slightly thinner if you prefer. Zest the lemon and juice half of it into a bowl. Mince the garlic, chop the parsley and add to the bowl with the lemon juice, add remaining ingredients. Stir to combine, adjust with more lemon juice or salt if necessary.
To Assemble
4 slices sourdough bread- cut 3/4" thick
l bulb fennel
12 cherry tomatoes
olive oil - as needed
salt - as needed
black pepper - as needed
Directions: Preheat oven to 375F. Slice the bread thick. Cut the fennel bulb in half & remove the core. Slice into l/4 inch thick pieces. Slice the cherry tomatoes in half and combine with the sliced fennel in a bowl. Coat the vegetables in olive oil, salt & pepper. Spread l/4C of the lemon ricotta spread on each of the slices of bread. Divide the fennel & tomato mixture evenly between the 4 slices of bread. Bake at 375 for 18-20 minutes or until the bread is toasted and the vegetables are soft. Top each slice generously with the gremolata. Serve warm.