Salami and Fennel Crostini
Makes 24|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- Dividing evenly, top the toasted baguette slices with the salami and fennel mixture; sprinkle with the fennel fronds
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
The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container.
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