Fennel Olive Toast

Servings

24 225 g-servings

12 ct. Markon Navel Oranges, sliced into segments
420 ml Extra Virgin Olive Oil
1.4 kg Fennel, sliced into 2.5cm (1”) pieces; reserve the fronds
to taste Kosher Salt
to taste Trade East Ground Black Pepper
570 g Jumbo Pitted Kalamata Olives, sliced in half
12 g Italian Parsley
45 g Clubhouse Garlic Plus 1-Step Seasoning
24 ct. Grain Bread, slices
2 kg Hummus
340 g GFS Walnut Halves, toasted and chopped

Recipe Preparation

1. Trim and peel the oranges. Slice into segments. Place in a stainless steel mixing bowl. Cover and refrigerate until needed.

To prepare a la carte:

1. Place 1 tsp. of olive oil on a heated flat griddle. Place 60 g of sliced fennel on the griddle. Cook until tender. Season to taste with salt and pepper. Place in a warmed stainless steel mixing bowl. Add 60 g of orange segments, 25 g of olives and ½ tsp. chopped parsley. Sprinkle ½ tsp. of zesty seasoning on top of the mixture. Toss to combine.

2. Brush both sides of the bread with 1 Tbsp. of olive oil. Grill on both sides until golden-brown. Spread 85gm of hummus on one side of the bread. Place on a serving plate. Top with the fennel mixture. Sprinkle with 14gm of walnuts. Garnish with a fennel frond.