Fennel Olive Toast

Name: Fennel Olive Toast
Yield: 24 8-oz. servings
Ingredients: 11

Servings

24 8-oz. servings

12 ct. Markon Navel Oranges, sliced into segments
1¾ c. Primo Gusto Mediterranean Extra Virgin Olive Oil
3 lb. Fennel, sliced into 1" pieces
to taste Kosher Salt
to taste Trade East Ground Black Pepper
1¼ lb. Jumbo Pitted Kalamata Olives, sliced in half
½ c. Markon Italian Parsley
¼ c. Trade East No Salt Zesty Seasoning
24 ct. Heartland Grain Bread, slices
4½ lb. Hummus
12 oz. GFS Walnut Halves, toasted and chopped

Recipe Preparation

1. Trim and peel the oranges. Slice into segments. Place in a stainless steel mixing bowl. Cover and refrigerate until needed.

To prepare a la carte:

1. Place 1 tsp. of olive oil on a heated flat griddle. Place 2 oz. of sliced fennel on the griddle. Cook until tender. Season to taste with salt and pepper. Place in a warmed stainless steel mixing bowl. Add 2 oz. of orange segments, ¾ oz. of olives and 8-10 parsley leaves. Sprinkle ½ tsp. of zesty seasoning on top of the mixture. Toss to combine.

2. Brush both sides of the bread with 1 Tbsp. of olive. Grill on both sides until golden-brown. Spread 3 oz. of hummus on one side of the bread. Place on a serving plate. Top with the fennel mixture. Sprinkle with ½ oz. of walnuts. Garnish with a fennel frond.