There are four steps in this recipe: DIY breadcrumb mix, slice and season fennel bulb, roast, and eat.
I can’t say enough about homemade breadcrumbs, though there is partial fraud in this statement. I buy plain breadcrumbs and then season them myself (1 – 1.5 cups) with parsley (a handful), garlic (1-2 cloves), and olive oil (tablespoon) in a food processor. That’s way more breadcrumbs than you need for this recipe. Just what you need to season a fish tomorrow or a tomato you’re going to put in the oven the day after tomorrow. The crumbs stay good in a covered dish in the fridge.
Trim and slice the fennel bulb in half. Leave the base intact. I used to cut it off (it doesn’t look appetizing), but the base holds the slices together.
That’s a flat cookie sheet shown below. With parchment paper on top. I like to paint both sides of each fennel slice with some olive oil. Then lightly salt. Then dump and spread some breadcrumb mix on each slice.
Into the oven at 350 for 30-45 minutes. When the crumbs look crispy, lay the fennel slices on a platter. Good hot, good warm, good cool.
You have the breadcrumbs. Now try some oven-roasted tomatoes.
So simple! Thank you, Rick.
Muah!