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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!

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  • 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


Servings 24
Adapted from


Step 1

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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