4 of My Fennel & Proscuitto Bruschetta

Phyllis’ Fennel And Prosciutto Bruschetta

Some may turn their noses up to leftovers but why can’t we do something new and delicious with them!  This is what we agreed was a clever use of leftovers. I’d made salad with thinly sliced fennel and Proscuitto the day before and wanted to do something with the leftovers and bruschetta seemed like the perfect solution.

I have not given quantities as it depends on how many bruschetta you want to make but 1 small fennel and 50-75 grams prosciutto will probably make 8 bruschetta, approximately 3” x 3”.

Make the Bruschetta

Cleaned and very thinly (almost shaved) fennel, core removed
Proscuitto di Parma slices
A loaf of crusty artisanal Italian bread
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 with the oven rack on the highest level. Cut the bread into ½” thick slices placing them on 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!



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