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Prosciutto Crostini With Lemony Fennel Slaw
- 24 thin slices baguette (from 1 small loaf)
- 3 tablespoons olive oil
- 1 small fennel bulbquartered, cored, and thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1/2 pound kosher salt and black pepper
Directions:View on Real Simple
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