Prosciutto Crostini With Lemony Fennel Slaw

Prosciutto Crostini With Lemony Fennel Slaw
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Makes 24| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2009

Nutritional Information

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

Quick Tip

Tupperware FlatOut Containers
The baguette can be toasted and stored in an airtight container at room temperature up to 2 days in advance. The fennel slaw can be prepared and refrigerated up to 1 day in advance. Assemble the crostini up to 1 hour before serving.

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