skish
IT

Rye bread with goat's cheese, fennel and walnuts

Creamy goat's cheese, thinly shaved crunchy fennel and a few walnuts.

  • 8 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Rye bread with goat's cheese, fennel and walnuts

Per serving

Calories
334 kcal
Protein
15.5 g
Carbohydrates
30 g
Fat
17.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rye bread50 g
  • Soft goat cheese50 g
  • Fennel60 g
  • Walnuts8 g
  • Lemon juice5 g
  • Black pepperto taste

Contains: gluten, lactose, nuts,

In season: October – April

Method

  1. Wash the fennel, remove any damaged outer layers and the base, halve it and slice it very thinly, ideally on a mandoline; dress it straight away with the lemon juice so it doesn't brown.
  2. Toast the rye bread for 2–3 minutes, until crisp, and spread it with the goat's cheese.
  3. Break the walnuts with your hands and top the bread with the fennel, walnuts and a grind of black pepper.

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