Apricot and fennel open sandwiches

Apricot and fennel open sandwiches

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / piece: 179 kcal
, Fat: 6 g
, Carbohydrate: 25 g
, Protein: 5 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Herb honey

1 tbsp lemon juice
50 g liquid honey
3 tbsp basil, finely chopped
2 tbsp dill, finely chopped

Open sandwiches

300 g bread, cut into 8 slices
2 tbsp olive oil
1 fennel, very thinly sliced
4 apricots, cut into wedges
1 tbsp olive oil
¼ tsp sea salt
a little pepper
40 g Parmesan, chips peeled off with a peeler
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How it's done

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Herb honey

Combine the lemon juice, honey and herbs.

Open sandwiches

Brush the slices of bread with oil, toast in a frying pan for approx. 2 mins. on each side. Mix the fennel, apricots and oil, season, spread on top of the bread. Add the cheese, drizzle the herb honey on top.

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