This unassuming dish provides a burst of flavor that pairs nicely with all our wines. Try it in combination with chevre goat cheese also!
1 bulb fennel, fronds reserved
1 1/2 ounces Parmigiano-Reggiano cheese grated
Extra-virgin olive oil, for drizzling
How To Make
Cut fennel and discard the hard center.
Place in a food processor with grated cheese. Add olive oil until it forms a pesto. Season with salt & pepper.
Spread on a toast point, Top with fennel fronds.