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Salami and Fennel Crostini

Salami and fennel crostini
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Makes 24| Hands-On Time: | Total Time:

Ingredients

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
By December, 2010

Nutritional Information

  • Per ServingServing Size: 1 piece
  • Calories 62
  • Fat 3g
  • Sat Fat 1g
  • Cholesterol 5mg
  • Sodium 140mg
  • Protein 2g
  • Carbohydrate 6g
  • Sugar 0g
  • Fiber 0g
  • Iron 0mg
  • Calcium 7mg
What does this mean? See Nutrition 101 .

Quick Tip

4 pieces of bruschetta
The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container.

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