Tartines de Citron Vert et Fenouil Marinés

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Slice the baguette into 1/2-inch thick rounds. Arrange on a baking sheet.

   ~5 min
3. 3

   Toast the baguette slices in the preheated oven for 8-10 minutes, or until lightly golden and crisp. Remove and let cool slightly.

   ~10 min
4. 4

   While the baguette toasts, trim the fennel bulb, reserving some fronds for garnish. Slice the fennel very thinly, ideally using a mandoline slicer.

   ~10 min
5. 5

   In a small bowl, whisk together the lime juice, olive oil, chopped dill, chopped parsley, salt, and pepper.

   ~3 min
6. 6

   Add the thinly sliced fennel to the marinade and toss gently to coat. Let it marinate for at least 20 minutes, tossing occasionally.

   ~20 min
7. 7

   Spread a generous layer of goat cheese on each toasted baguette slice.

   ~2 min
8. 8

   Drain any excess liquid from the marinated fennel and arrange a small mound on top of the goat cheese on each tartine.

   ~3 min
9. 9

   Garnish with reserved fennel fronds, if desired.

   ~1 min