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