Trouble With Toast

Recipe: Prosciutto Crostini with Lemon-Fennel Slaw | December 22, 2009

Whew, sorry to leave y’all hangin’ there…life kind of got in the way of blogging for a hot minute, but I do want to continue sharing my cocktail party recipes and stories.  Here goes!

Since my first couple of cocktail party “courses” consisted of nuts and dips, I wanted to bring something out next that was a bit more complex, both texturally and flavor-wise.  These crostini were incredibly easy to prepare, but they had great visual appeal, and their salty-acidic crunch was a refreshing counterpart to the rich and creamy dips.

I am normally wary of fennel, finding its anise flavor a little off-putting (mostly since I don’t care for licorice).  However, this slaw was nicely balanced, largely due to the citrusy notes of the lemon and the parsley.  It really only took me a few minutes to put this platter together, and the dish did a good job of refreshing everyone’s palates.

Do-ahead note: You can toast the baguette slices in advance and then store them in an airtight container for probably a day or two.  Same goes for the slaw, but make sure you refrigerate that.  🙂

  • 24 thin slices baguette (from 1 small loaf)
  • 3 tablespoons olive oil
  • 1 small fennel bulb—quartered, cored, and thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • kosher salt and black pepper
  • 1/2 pound thinly sliced prosciutto
  • Heat oven to 375º F. 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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