Salami and Fennel Crostini

Salami and fennel crostini
Grant Cornett
Makes 24
preparation
10
minutes
cooking
25
minutes

Ingredients

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

 

Kate Merker
December 2010

Nutritional Information

  • Per Serving
  • Calories 62
  • 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
What does this mean? See Nutrition 101.