Fennel Stuffed with Cream Cheese and Kalamata Olives

1. 1

   Trim fennel stalks flush with bulb, reserving fronds, and cut outer 2 layers loose at base, removing them carefully and reserving rest of bulb for another use.

2. 2

   Chop reserved fronds.

3. 3

   In a small bowl cream together cream cheese, olives, and chopped fronds.

4. 4

   Spread inside of larger fennel layer with cream cheese mixture and press back of other layer onto filling firmly.

5. 5

   Chill fennel, wrapped tightly in plastic wrap, at least 1 hour or up to overnight.

6. 6

   Unwrap fennel and cut crosswise into 1/3-inch-thick slices.

7. 7

   Cut slices crosswise into 1 1/2-inch-wide sections.

No additional tips available.