Celebrate the versatility and variety of fresh herbs with a garden-inspired toast appetizer!
4 thick slices rye bread
salt & pepper
1 large fennel; bulb and sprigs separated
1 avocado; thinly sliced
1 tablespoon mint leaves; minced
1 orange; zested
Season rye bread each with salt, pepper, and olive oil.
Toast bread in a non-stick pan over medium heat until bottom is golden brown, about 4 minutes. Flip over, and toast until the other side is golden brown, about 2 minutes.
Cut the fennel bulb into quarters; then, loosen separate the folds. Then, turn the heat to medium-high and add a drizzle of olive oil to the pan. When hot, saute fennel slices until tender, but still crispy, about 7 minutes. As the pan gets dry, add vegetable stock as needed to deglaze the pan.
To assemble, fan avocado slices on top of toasted rye bread. Then, add a reasonable portion of sauteed fennel; top with minced mint leaves and orange zest.