Warm Bocconcini, Fennel and Lemon Crostini

Warm Bocconcini, Fennel and Lemon Crostini

I would happily eat a larger serving of these crostini with a crisp salad for lunch or a light dinner any night of the week. These small versions are perfect with a chilled glass of wine.

Photography by Manja Wachsmuth
From issue #45
Aug. 28, 2015
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