From the grill or possibly from the frying pan – ideal for mild summer evenings.
Cut the fennel with a slicer, vegetable slicer or by hand into two millimeter thin slices. Heat the grill pan and drizzle with a little oil. Roast the fennel slices on both sides at a good temperature. Arrange decoratively on plates.
Cut cherry tomatoes in half and spread evenly on top.
For the sauce, press the garlic directly to the oil. Mix salt, vinegar, pepper and kitchen herbs with the garlic oil. Drizzle the sauce over the still-warm fennel as well as the cherry tomatoes. Serve immediately.
Delicious with: Basil Crostini
Finely crush leaves from a bunch of basil with a tablespoon of pine nuts and fifty ml of olive oil. Season with salt and freshly ground pepper to taste. Spread evenly on hot, freshly toasted baguette slices and bring to the table on the spot.
Tip: Only the best of the garlic
The incomparable aroma of fresh garlic on toasted bread makes lovers rave about it. On the other hand, they can easily do without the garlic itself. So, for crostini and bruschette, just grate the still hot bread with a halved clove of garlic. So they taste wonderfully after the fragrant bulb. Then drizzled with olive oil and seasoned with salt and pepper, they become the Tuscan specialty Fettunta.
Our tip: If you like to cook with fresh herbs, be
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