The fennel adds a unique flavor and crunch to this "salad on toast" bruschetta.
Salute Santé! Original Grapeseed Oil
shaved pecorino romano cheese to taste
Tuscan style bread
salt and pepper to taste
Slice or shave the fennel paper thin.
Shave the cheese.
Toast the bread.
In a bowl, toss the shaved fennel, cold pressed grapeseed oil, and lemon juice.
Place a thin layer of the fennel on the bread slices.
Add the cheese shavings to the top of the bread and fennel.
Sprinkle with salt and pepper to taste.
It's best to shave the fennel and cheese with a mandolin for thin, uniform slices.