Roasted Fennel and Ricotta Gratins with Tarragon

Ingredients

• 1 teaspoon minced fresh tarragon
• 1 (1 1/2-ounce) slice hearty white bread (such as Pepperidge Farm)
• ¾ cup (6 ounces) Homemade Ricotta Cheese
• ½ teaspoon salt, divided
• Cooking spray
• 6 ¼ cups thinly sliced fennel bulb (about 2 medium bulbs)
• ¼ teaspoon freshly ground black pepper

Preheat oven to 450°. Arrange fennel on a baking sheet coated with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 40 minutes or until fennel is crisp-tender, stirring occasionally. Reduce oven temperature to 375°. Combine fennel, remaining 1/4 teaspoon salt, and the H...

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