Ingredients

Method

Preheat the oven to 400ºF / 200º C

In a baking dish add the thinly sliced fennel, drizzle with oil and season. Toss to coat the fennel then bake for 20 minutes then stir the fennel and place back in the oven to bake until softened and golden brown.

In a dry non stick frying pan fry the parma ham for a few minutes on either side until crispy and golden. Transfer onto kitchen paper and set aside until all are cooked.

Cut 12 diagonal slices of baguette and place on a baking tray and drizzle with the remaining olive oil. Place in the oven with the fennel 6-8 minutes before the fennel has finished cooking. Remove both from the oven when cooked.

When you remove the baguette slices from the oven rub the top of the bread slices with the garlic clove to flavour the bread.

Leave the fennel to cool slightly and drain the burrata.

Place the baguette slices on a serving plate, tear the burrata into 12 pieces and place one on each slice of baguette, top with the fennel and lay a slice of crispy parma ham on top of each. Serve immediately.