Prosciutto Crostini With Lemony Fennel Slaw

prosciutto-crostini-lemony-fennel-slaw
Photo by Con Poulos
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  • Makes 24
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    Nutritional Information

    Per Serving

    • Calories 198 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 22 mg
    • Sodium 1,020 mg
    • Protein 12 g
    • Carbohydrate 20 g
    • Fiber 2 g

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, ¼ teaspoon salt, and ⅛ teaspoon pepper.

Divide the prosciutto evenly among the toasted baguette slices and top with the slaw.

Ingredients

  1. Check 24 thin slices baguette (from 1 small loaf)
  2. Check 3 tablespoons olive oil
  3. Check 1 small fennel bulb—quartered, cored, and thinly sliced
  4. Check 2 tablespoons chopped fresh flat-leaf parsley
  5. Check 1 tablespoon fresh lemon juice
  6. Check kosher salt and black pepper
  7. Check ½ 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, ¼ teaspoon salt, and ⅛ teaspoon pepper.
  3. Divide the prosciutto evenly among the toasted baguette slices and top with the slaw.