Prosciutto Crostini With Lemony Fennel Slaw

Makes 24

Ingredients

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

Directions

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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