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Who says you can’t be clever with leftovers. Not us. The other day I made a favourite salad that includes thinly sliced fennel & prosciutto. Well…as luck would have it, there was fennel & prosciutto left over. What to do? Hmm…
I have not given quantities as it depends on how many bruschetta you want to make but 1 small fennel & 50-75 grams prosciutto will probably make 8 bruschetta, approximately 3” x 3”.
Cleaned and very thinly (almost shaved) fennel, core removed
Proscuitto slices, (I really like Prosciutto di Parma)
Chris’s Market Loaf (Rise Artisan)**
Whole garlic cloves, peeled
Freshly grated Parmigiano-Reggiano, grated
Mix the fennel with some EVO and season with salt & freshly ground black pepper. Set aside.
Roll the slices of prosciutto up into a roll and thinly slice the roll crosswise into ¼” strips. Set aside.
Turn on the broiler & place the oven rack on the highest level. Cut the bread into ½” thick slices & place onto a rimmed baking sheet. Brush top side of the bread with EVO. Place under the broiler for a few minutes until lightly toasted around the edges. Remove from the oven and immediately rub the oiled side of the bread slides all over with the whole garlic. Then place a Tbsp. or so of Parmigiano on top, some of the fennel followed by some of the sliced prosciutto. Yum Yum!
**If you would like to find Rise Artisan, please go to My Source List.