Prosciutto Crostini with Lemony Fennel Slaw

The salty, savory prosciutto is complemented by the refreshingly tart slaw. A great appetizer for a dinner party, or a light lunch!

Photo by Tempest R.
Adapted from realsimple.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Adapted from realsimple.com

Ingredients

  • 24

    thin slices baguette (from 1 small loaf)

  • 3

    tablespoons olive oil

  • 1

    small fennel bulb, quartered, cored, and thinly sliced

  • 2

    tablespoons fresh flat-leaf parsley, chopped

  • 1

    tablespoon fresh lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1/2

    pound prosciutto, thinly sliced

Directions

Heat oven to 375ºF. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, 10 to 12 minutes. Meanwhile, in a small bowl, combine the fennel, parsley, lemon juice, the remaining tablespoon of oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Divide the prosciutto evenly among the toasted baguette slices and top with the slaw.

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