Who says you can’t be clever with leftovers. Not us.
The other day I made salad with thinly sliced fennel and proscuitto we like a lot. Well…as luck would have it, there was some fennel and 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 and 50-75 grams prosciutto will probably make 8 bruschetta, approximately 3” x 3”.
Cleaned and very thinly (almost shaved) fennel, core removed
Proscuitto di Parma slices
A loaf of crusty artisanal Italian bread
EVO
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!
