1 medium-size fennel bulb, about 3 inches (7.5 cm) wide
olive oilfor drizzling
salt and pepperto taste
1tablespoonthinly sliced lemon peel
3slicesof shepherd’s or rustic bread
1large ball of burrata
2tablespoonspine nutstoasted
fresh mint leavesto garnish
Instructions
Preheat the oven to 400ºF (200ºC, or gas mark 6). Remove the tops of the fennel, reserving a few fronds. Cut the bulb in half from top to bottom, and slice into ¼-inch (1.3 cm) thick wedges. Place the slices on a baking sheet lined with parchment paper and drizzle with oil, making sure to coat both sides. Season with salt and pepper and bake for 35 to 40 minutes until fork tender and slightly charred. Be sure to flip the slices halfway through the cooking time. Ten minutes before finished, add the lemon peel to roast.
Remove the fennel and lemon peel from the oven and set aside.
Meanwhile, toast the bread to your liking, and divide the fennel among the slices. Divide burrata evenly across the slices of toast, and garnish with toasted pine nuts, a light drizzle of oil, a fennel frond, and fresh mint. Slice each piece in half, if you like.