Fennel Olive Toast | Gordon Food Service
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.
Ingredients
- 12 ct. Markon Navel Oranges, sliced into segments
- 1¾ c. Primo Gusto Mediterranean Extra Virgin Olive Oil
- 3 lb. Fennel, sliced into 1" pieces
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 1¼ lb. Jumbo Pitted Kalamata Olives, sliced in half
- ½ c. Markon Italian Parsley
- ¼ c. Trade East No Salt Zesty Seasoning
- 24 ct. Heartland Grain Bread, slices
- 4½ lb. Hummus
- 12 oz. GFS Walnut Halves, toasted and chopped
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