Roasted Fennel And Tomatoes With Kashkaval

Roasted Fennel And Tomatoes With Kashkaval

Servings: 8

Preparation Time: 10 minutes

Cooking Time: 45 minutes

1/4 cup olive oil
8 fennel bulbs, quartered
8 firm ripe tomatoes, quartered, seeds and pulp removed
2 whole garlic heads, ends cut off
1/2 package (3.5 oz) Tnuva Butter, melted
2 tablespoons honey
3 sprigs thyme
1 sprig of rosemary
3 bay leaves
1 package (7 oz) Tnuva Kashkaval cheese
Grated rind of one lemon
Coarse salt and ground black pepper


1. Preheat oven to 320 degrees.

2. Prepare the pan: In an oven-safe roasting pan, pour ¼ cup olive oil. Arrange the fennel on top, then the tomatoes, and garlic cloves. Sprinkle the butter on top, followed by the honey, and top with thyme, rosemary, and bay leaves

3. Roast for about 35 minutes, until the vegetables begin to brown at the edges (this step can be done in advance.)

4. Increase the heat to 400.

5.  Peel the garlic cloves, and place on top of vegetables. Using a vegetable peeler, peel large slices of kashkaval cheese, and sprinkle on top.* Top with lemon zest, salt, and pepper. Grill for 4-5 minutes.

Serve hot.