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Salami and Fennel Crostini

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.