thin slices baguette (from 1 small loaf)
small fennel bulb—quartered, cored, and thinly sliced
chopped fresh flat-leaf parsley
fresh lemon juice
kosher salt and black pepper
thinly sliced prosciutto
- 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.
- 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.
- Divide the prosciutto evenly among the toasted baguette slices and top with the slaw.