Bruschetta With Jamón Serrano, Fennel, Olives, And Pecorino Romano

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James Beard


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3 fennel bulbs, cleaned and trimmed

Juice of 2 lemons

4 tablespoons extra-virgin olive oil, plus additional if necessary

3 ounces Pecorino Romano, shaved, about 1/2 cup

Salt and freshly ground black pepper to taste

1 loaf rustic farm bread, cut into 1/2-inch slices

1/3 cup black olive tapenade

1 pound sliced jamón Serrano

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