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
- 420 ml Extra Virgin Olive Oil
- 1.4 kg Fennel, sliced into 2.5cm (1”) pieces; reserve the fronds
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 570 g Jumbo Pitted Kalamata Olives, sliced in half
- 12 g Italian Parsley
- 45 g Clubhouse Garlic Plus 1-Step Seasoning
- 24 ct. Grain Bread, slices
- 2 kg Hummus
- 340 g GFS Walnut Halves, toasted and chopped
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