Photo: Charles Deluvio
Roasted Fennel and Prosciutto Crostini with Cranberry-Citrus Marmalade
11 ingredients
openrecipes
Fresh cranberries and satsumas make a bright, festive garnish for this crowd-pleasing starter. Bake the crostini, cook the marmalade and roast the fennel earlier in the day, then assemble everything before your guests arrive. Created by Chef Michael Gulotta, these crostini are a simple but sophisticated nosh for holiday gatherings.
Estimated Nutrition (whole recipe, rough)
239
Calories
3g
Protein
14g
Fat
28g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Satsuma | not in our table | 0 |
| Clementine | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 baguette, about 8 oz., cut on the bias into slices 1/4 inch thick
- 1/4 cup plus 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 10 oz. fresh cranberries
- 3/4 cup plus a pinch of sugar
- 1/2 tsp. red wine vinegar
- Zest and juice of 3 satsumas or clementines
- 1/2 tsp. red pepper flakes
- 1 tsp. ground fennel seed
- 2 fennel bulbs
- 5 oz. thinly sliced prosciutto, cut into large strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes