- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 113
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 18 mg
- Sodium
- 231 mg
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 113
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 18 mg
- Sodium
- 231 mg
Ingredients
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Directions
- Position an oven rack in the center of the oven and preheat to broil.
- Slice the baguette slightly on a bias into 16 crostini. Spread a thin layer of the butter and preserves onto each slice, then place onto a baking sheet. Top each with a good pinch of the fontina and transfer to the oven to broil, about 5 minutes.
- Carefully remove the baking sheet from the oven and transfer the crostini to a board or platter. Fold the salami into triangles and add one to the top of each slice. Garnish each one with a mini cornichon and serve.
