Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini

Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini
13 Ingredients
  • 1 tablespoon olive oil
  • 1 small fennel bulb, trimmed and sliced into 1/4-inch-thick slices
  • 8 cipollini onions, peeled
  • 2 cloves garlic, smashed and chopped
  • 1 cup white wine
  • Juice of 2 oranges
  • 2 tablespoons sherry vinegar
  • 2 tablespoons sugar
  • 12 drops mustard essence
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 thick slices rustic bread
  • 4 ounces sliced prosciutto
Nutrition
444
22% daily value
4 servings
                                       
                                            balanced, high-​fiber, dairy-​free
     

Fat

21% 14

Saturated

13% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

19% 58

Carbs (net)

- 49

Fiber

35% 9

Sugars

- 27

Sugars, added

- 6

Protein

30% 15

Cholesterol

7% 20

Sodium

48% 1163

Calcium

16% 162

Magnesium

16% 68

Potassium

20% 928

Iron

15% 3

Zinc

16% 2

Phosphorus

36% 252

Vitamin A

3% 29

Vitamin C

66% 59

Thiamin (B1)

39% 0

Riboflavin (B2)

20% 0

Niacin (B3)

22% 4

Vitamin B6

43% 1

Folate equivalent (total)

28% 110

Folate (food)

- 100

Folic acid

- 6

Vitamin B12

10% 0

Vitamin D

2% 0

Vitamin E

14% 2

Vitamin K

32% 39
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