Fennel, Olive and Dill Toasts

• 2 Tablespoons Olive Oil, Divided
• 2 bulbs Baby Fennel, Thinly Sliced
• 1 Small Red Onion, Thinly Sliced
• 1 clove Garlic, Thinly Sliced
• 2 Tablespoons Water
• 1 Baguette, Cut Into 1 Cm Rounds
• 1/2 whole Lemon, Zested
• 40 grams Kalamata Olives, Sliced
• 2 Tablespoons Dill, Chopped Finely
• Salt And Pepper
• 100 grams Goats Cheese

1. Heat 1 tablespoon olive oil in a large frying pan over medium heat.
2. Add fennel, onion and garlic and stir until well-covered in oil.
3. Add water and reduce heat to medium low.
4. Cook, covered, stirring occasionally, for 45 minutes until mixture is golden.
5. Preheat grill to medium high.
6. Drizzle baguette slices with remaining olive oil, place on a baking tray and grill for 23 minutes each side, or until golden.
7. Zest the lemon, then stir the zest, olives and dill into the fennel and onion mixture.
8. Season to taste.
9. Spread the toasted bread with the goats cheese, top with the fennel mixture and serve.
10. Note: Omitting the goats cheese makes this vegan.

olive oil, fennel, red onion, clove garlic, water, lemon, olives, dill, salt, goats cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/fennel-olive-and-dill-toasts/ (may not work)