Appetizer

Roasted Beet & Fennel Tartine with Crispy Garlic Oil

Name: Roasted Beet & Fennel Tartine with Crispy Garlic Oil
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 3 oz goat cheese, softened; ½ tbsp fresh lemon juice; ⅛ tsp fine sea salt; Pinch of white pepper; 2 slices rye bread (about 2 oz total), 1 inch thick; 1 small roasted beet (about 3 oz), cut into ¼-inch-thick slices; ¼ small fennel bulb (about 1 oz), shaved paper-thin on a mandoline; 2 tbsp extra-virgin olive oil; 2 garlic cloves, thinly sliced; ¼ tsp red pepper flakes; Small pinch of fine sea salt for the oil

A single rye-bread plank topped with a cloud of whipped goat cheese, jewel-toned roasted beet, shaved raw fennel for anise brightness, and drizzled with a golden garlic-infused oil that crackles and snaps. Intermediate technique—the garlic oil is made from scratch—but simple to compose and unforgettable.

348cal per serving 12gprotein 22gcarbs 24gfat 10min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this