Prosciutto Crostini With Lemony Fennel Slaw

Prosciutto Crostini With Lemony Fennel Slaw
Con Poulos
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Makes 24
preparation
15
minutes
cooking
15
minutes

Ingredients

24
thin slices baguette (from 1 small loaf)
3
tablespoons
olive oil
1
small fennel bulb—quartered, cored, and thinly sliced
2
tablespoons
chopped fresh flat-leaf parsley
1
tablespoon
fresh lemon juice
kosher salt and black pepper
1/2
pound
thinly sliced prosciutto

Directions

  1. Heat oven to 375º F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, 10 to 12 minutes.
  2. Meanwhile, in a small bowl, combine the fennel, parsley, lemon juice, the remaining tablespoon of oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  3. Divide the prosciutto evenly among the toasted baguette slices and top with the slaw.

 

Kate Merker and Sara Quessenberry
December 2009

Nutritional Information

  • Per Serving
  • Calories 198
  • Fat 9 g
  • Sat Fat 2 g
  • Cholesterol 22 mg
  • Sodium 1,020 mg
  • Protein 12 g
  • Carbohydrate 20 g
  • Fiber 2 g
What does this mean? See Nutrition 101.

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