Fennel & Parmesan Crostini

To Assemble                                                                

• l bulb fennel                                

• 4 slices ciabatta, sliced l/2 inch thick                                

• l cup parmesan - shredded                                

• 2 tablespoon black pepper                                

• l cup olive oil        

• salt - as needed                         

Directions: Preheat an oven to 375. Cut the fennel in half and remove the core. Slice thinly. Place the ciabatta on a baking sheet, then top with the fennel. Pour the olive oil over the fennel & bread, there should be a lot of oil in the pan once you are done. This will fry the bread and make it super crispy and delicious. Sprinkle salt & black pepper over the fennel then top each piece with 1/4C shredded parmesan. Bake at 375 for 18-20 minutes or until the bread is really golden and crispy and the parmesan is the same. Be careful removing from the oven as there will still be oil in the pan.