January 02, 2011

Proscuitto & Fennel on Rye

For Christmas 2010, we spent it up in Southlake at Hilda's and Eric's new home. Beside the food, time was spent cooking, eating, shopping and more importantly, playing with Baby Sophie, who is THE cutest baby ever.

As you can see from my previous post, I'm a little obsessed with fennel having found this new veggie just a few months ago.  This is a very easy appetizer to put together and serve for guests while they wait for the main meal to finish cooking.  I found this recipe on Real Simple and didn't do much to it. 

Proscuitto & Fennel on Rye
Makes about 15
Recipe adapted from Real Simple

1 roll of sliced rye bread (you can use a baguette if you prefer)
3 bulbs of fennel
1/4 cup olive oil
2 lemon
1 lb sliced proscuitto
1 bunch of parsley

1. Heat oven to 250 degrees. Slightly brush olive oil on the sliced rye bread and let these toast for only a few minutes.

2. Make the fennel salad. Clean and wash the fennel, slice and toss with a lemon vinagrette (look at previous post here to learn how) and the chopped parsley.  You can added freshly grated parmesan cheese but sister is on a no milk diet due to baby's allergies!  This made significantly more than you need for these appetizers but I love having this on the side as well for a light salad. 
3. Now to assemble.  After the rye bread is done toasting, slightly pull apart proscuitto and place a nice pile on top of each slice of bread.  Top this with the fennel salad and then sprinkle just an tiny, tiny amount of S&P. Beware, you can eat several of these so make sure to limit - or you won't be hungry for your real dinner!

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