This is a fork-and-knife crostini dish that could double as a simple lunch for two. If you can't find mustard essence (also called mustard oil), you can substitute 1/4 teaspoon of dried red pepper flakes, adding them to the fennel and onions as they cook to give the mixture a spicy kick.


  • 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


Heat the olive oil in a large saute pan over medium-high heat. Add the fennel and onions and saute until browned, stirring to get an even coloring, about 5 minutes. Add the garlic, wine, juice, vinegar, and sugar. Simmer and reduce for 5 minutes, just to soften the onions. Take the pan off the heat and stir in the mustard essence. Season with salt and pepper to taste. Set aside.

Brush the extra-virgin olive oil over both sides of each slice of bread. Toast the bread in a skillet over medium-high heat until just golden brown. Season with a bit of salt.

To serve, put a slice of toasted bread on each of 4 plates.

Top each slice with some prosciutto and the fennel and cipollini mixture. Serve immediately.

Serves 4

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Submitted 12/22/11.
Source: Bluestem the Cookbook
Submitted By: b smith

Prosciutto, hot and sweet Cipollini