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Crusty Grilled Country Bread, Parsley Butter &
Prosciutto di San Daniele

Crusty Grilled Country Bread, Parsley Bu

For the garlic parsley butter 

½ pound butter, soft
2 tbsp chopped parsley
2 tbsp chopped garlic
1 tsp fresh cracked pepper
1 tbsp lemon zest (1 lemon)


Make the marinated Fennel
Shave fennel on a mandolin very thin or slice as thin as possible. Add lemon juice and olive oil and toss.

Make the Garlic Parsley Butter 

Mix all ingredients together. Keep what’s left over of the flavoured butter in the fridge.

Finish the Dish

Toast the bread. Spread the garlic parsley butter. Layer with the marinated fennel. Top with prosciutto slices. And garnish with fronds.


Makes 2 servings 


Main ingredients 

 2 large 1.5” thick slices grilled sourdough bread

 8 slices shaved Prosciutto di San Daniele


For the marinated fennel 

½   small bulb of fennel

      juice of 1 lemon

  1 tbsp olive oil

      Salt & Pepper

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