These Lemon Fennel Toasts are a burst of bright, zesty flavor that’s ready in just 7 minutes. Crisp, golden toast is topped with a vibrant mix of fresh fennel, tangy lemon zest, and a hint of olive oil. The combination of crunchy texture and refreshing citrus notes makes every bite irresistible. Perfect for a quick snack or an elegant appetizer, this recipe is as effortless as it is impressive.
The aromatic fennel pairs beautifully with the zingy lemon, creating a light yet satisfying treat. Each bite offers a delightful contrast of crisp and juicy, with a subtle herbal undertone. Whether you’re hosting guests or treating yourself, these toasts bring a touch of sophistication without any fuss. Ready in minutes, they’re proof that simple ingredients can create something truly special.
Fresh & Flavorful Ingredients
- 1 fennel bulb (white part only, thinly sliced)
- 3 squeezes lemon juice (freshly squeezed for best flavor)
- Splash of honey, agave, or sugar (adjust to taste)
- A few pinches chopped dill (fresh or dried)
- Whole grain bread slices (toasted or grilled)
- Sea salt (to taste)
- Smoked salmon or cheese (optional, for topping)
- Garlic clove (optional, for rubbing toast)
- For the yogurt dill sauce:
- ½ cup yogurt (any type you prefer)
- 1 teaspoon chopped dill
- Lemon juice (to taste)
- Splash of agave, honey, or sugar
- Splash of extra-virgin olive oil
- Sea salt and fresh black pepper (to taste)
- ½ small garlic clove, minced (optional)
Simple Steps to Delicious Toasts
- Prepare the fennel: Using a mandolin, slice the fennel bulb into paper-thin shavings. In a small bowl, mix the fennel with lemon juice, honey, chopped dill, and a pinch of salt. Let it marinate for a few minutes while you prep the rest.
- Make the yogurt dill sauce: In another bowl, combine yogurt, chopped dill, lemon juice, agave, olive oil, minced garlic (if using), and pinches of salt and pepper. Taste and adjust seasonings. Chill until ready to use.
- Toast the bread: Grill or toast the bread slices until golden and crisp. If desired, rub with a garlic clove and sprinkle with sea salt. Drizzle lightly with olive oil.
- Assemble the toasts: Layer the toasted bread with smoked salmon or cheese (if using), a generous portion of marinated fennel, and a dollop of the yogurt dill sauce. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the dill yogurt sauce is a star, consider adding a drizzle of tahini or a sprinkle of za’atar for a Middle Eastern twist. For a creamier option, swap the yogurt with ricotta or goat cheese. If you’re feeling adventurous, top the toasts with pickled red onions or capers for a tangy kick.
Make It Your Own: Recipe Variations
Not a fan of fennel? Try thinly sliced cucumber or radishes for a similar crunch. For a vegan version, skip the salmon and use marinated tofu or avocado slices. You can also swap the whole grain bread for sourdough or gluten-free options to suit your dietary needs.
Quick Tips for Time-Saving Success
Prep the dill yogurt sauce and marinated fennel ahead of time—they’ll keep well in the fridge for up to 2 days. Use a pre-sliced baguette or toast points to skip the slicing step. If you’re in a rush, skip the marinating step and toss the fennel with the lemon juice and honey right before assembling.
Equipment Guidance: Tools to Make It Easier
A mandoline slicer is key for those paper-thin fennel shavings, but a sharp knife works too—just take your time. If you don’t have a grill, use a toaster oven or skillet to toast the bread. A microplane is perfect for mincing the garlic clove finely.
Storage and Reheating Tips
Store the marinated fennel and yogurt sauce separately in airtight containers in the fridge for up to 2 days. The toasts are best assembled fresh, but you can prep the components ahead of time. If the bread gets soggy, simply re-toast it before serving.
Lemon Fennel Toasts
Ingredients
- 1 fennel bulb, white part only
- 3 squeezes lemon
- splash honey, agave, or sugar
- a few pinches chopped dill
- whole grain bread slices, toasted
- sea salt
- smoked salmon or cheese (optional)
- garlic clove, for rubbing toast (optional)
For the yogurt dill sauce:
- ½ cup yogurt of your choice
- 1 teaspoon chopped dill
- lemon juice, to taste
- splash agave, honey, or sugar
- splash extra-virgin olive oil
- sea salt and fresh black pepper
- ½ small garlic clove, minced (optional)
Instructions
- Using a mandolin, slice paper thin shavings of fennel.
- In a small bowl, mix fennel shavings with the lemon juice, honey, dill, and a pinch of salt. Taste and adjust seasonings.
- Let the fennel sit and marinate in the juices for a few minutes while you prep the rest.
- Make the dill yogurt: Mix the yogurt, dill, lemon juice, agave, olive oil, garlic, if using, and pinches of salt and pepper. Taste and adjust seasonings. Chill until ready to use.
- Grill or toast the bread, rub with garlic and sprinkle with salt if desired, and drizzle with olive oil.
- Assemble toasts with salmon or cheese, if using, marinated fennel, and a dollop of the yogurt.