Roasted Fennel and Ricotta Gratins with Tarragon

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6.3 cups fennel bulb thinly sliced ( 2 medium bulbs)
• 1 teaspoon tarragon fresh minced
• 6 ounces ricotta cheese homemade
• 0.5 teaspoon salt divided
• 1.5 ounce bread white hearty (such as Pepperidge Farm)

Equipment

• food processor
• baking sheet
• oven
• ramekin

Directions

1. Preheat oven to 45
2. Arrange fennel on a baking sheet coated with cooking spray, and sprinkle evenly with 1/4 teaspoon salt.
3. Bake at 450 for 40 minutes or until fennel is crisp-tender, stirring occasionally.
4. Reduce oven temperature to 37
5. Combine fennel, remaining 1/4 teaspoon salt, and the Homemade Ricotta Cheese, tossing well. Divide mixture evenly among 6 (4-ounce) gratin dishes or ramekins coated with cooking spray.
6. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup.
7. Combine breadcrumbs, tarragon, and pepper, tossing well.
8. Sprinkle about 2 tablespoons breadcrumb mixture over each gratin dish.
9. Bake at 375 for 20 minutes or until golden.