A zesty lemon and herb gremolata and melty fontina cheese make these crostini the perfect Italian-slanted side for the turkey soup.
FOR THE GREMOLATA, COMBINE:
FOR THE CROSTINI, BRUSH:
Preheat broiler with rack 6 inches from element. Line a baking sheet with foil.
For the gremolata, combine Parmesan, zest, thyme, garlic, salt, black pepper, and pepper flakes in a small bowl; set aside.
For the crostini, brush bread on one side with oil. Arrange slices on prepared baking sheet, oil side up; broil until lightly toasted, 1–2 minutes.
Top each crostini with 1 slice of cheese. Divide gremolata mixture among crostini; broil until cheese melts, 1–2 minutes more.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 6g 30%
Cholesterol 34mg 11%
Sodium 600mg 25%
Carbs 21g 7%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.