gather the goods
Yield: 1 serving
1/2 cup chopped fennel fronds
1/2 cup yellow grape tomatoes, halved
3 pieces Prosciutto, torn
1 thick slice crusty bread, torn
lemon pepper
Kosher salt
olive oil for drizzling
balsamic glaze for drizzle
small bunch Thai basil
make it
Plate the fennel fronds, tomatoes, prosciutto, and bread in a medium shallow bowl.
Season with lemon pepper and salt. Then drizzle with olive oil and balsamic glaze.
Sprinkle a few pieces of Thai basil and eat right away!