Melted Fennel

Slow cooking fennel yields whole fennel heads that are meltingly tender and perfectly paired with crunchy toast. Add a schmear of cheese or a few pieces of smoked fish for a light lunch.

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3 mini fennel, cleaned between the petals but left whole
1 small onion, sliced thinly
2 cloves garlic, sliced thinly
5 sprigs thyme
1/4 cup olive oil
1/4 cup white wine
2 slices sourdough bread, toasted


  1. Heat oven to 350F
  2. In an ovenproof dish combine the fennel, onion, garlic, thyme, olive oil, white wine, and a big pinch of salt and then cover and bake until the fennel is cooked through and soft, about 1 hour
  3. Toast the bread and drizzle with olive oil
  4. Spoon the fennel on top of the toast
  5. Dress a handful of arugula with olive oil, salt, and pepper and serve alongside or on top of the toast