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Prosciutto Crostini With Lemony Fennel Slaw

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.