Salami and Fennel Crostini

salami-fennel-crostini
Photo by Grant Cornett
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  • Makes 24
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    Nutritional Information

    Per Serving

    • Calories 62 calories
    • Fat 3 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 140 mg
    • Protein 2 g
    • Carbohydrate 6 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 7 mg

Ingredients

  1. Check 24 thin slices baguette (from 1 small loaf)
  2. Check 3tablespoons olive oil
  3. Check 1/2 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds
  4. Check 1/2teaspoon grated orange zest
  5. Check 2tablespoons fresh orange juice
  6. Check kosher salt and black pepper
  7. Check 3ounces thinly sliced salami

Directions

  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
  2. In a medium bowl, toss together the fennel with the orange juice and zest and the remaining 1 tablespoon of olive oil; season with ¼ teaspoon each salt and pepper.
  3. Dividing evenly, top the toasted baguette slices with the salami and fennel mixture; sprinkle with the fennel fronds