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