Cooking Instructions
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Step 1
Preheat your oven to 355 degrees F (180 degrees C).
Step 2
Wash and cut the
Tomatoes on the Vine (8)
in half. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
,
Dried Oregano (3 g)
, and
Extra-Virgin Olive Oil (15 mL)
.
Step 3
Bake at 355 degrees F (180 degrees C) for 20-25 minutes.
Step 4
Wash and slice the
Fennel Bulbs (2 bulbs)
into slices which at not too thick, about 1/2-inch (1cm).
Step 5
Mix the sliced fennel with
Extra-Virgin Olive Oil (22 mL)
,
Capers (8 g)
,
Kalamata Olives (40 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 6
Add the tomatoes and sprinkle the top with the
Grated Parmesan Cheese (50 g)
and
Breadcrumbs (6 g)
. Drizzle the top with the remaining
Extra-Virgin Olive Oil (8 mL)
, and
Dried Oregano (3 g)
.
Step 7
Bake in pre-heated oven at 355 degrees F (180 C) for about 30 minutes. Serve them warm!
