Preheat oven to 375 degrees F. In a medium bowl combine cooked and chopped clams, garlic, chives, parsley, zest and juice of lemon, olive oil, pepper, salt and chili flakes. Stir to combine. Cover and marinate at least 1 hour. In a separate bowl combine sliced fennel, parsley, dill and chive, olive oil and lemon juice. Stir to combine. In a small bowl combine olive oil, parsley, chives and garlic. Using a pastry brush smear olive oil herb mixture on one side of each baguette slice. Place on small sheet pan and toast in 375 degree F oven – about 10 minutes. To serve spread boursin cheese on toasted baguette. Top that with generous dollop of marinated clams, top with fennel slaw and garnish with micro greens.
Ingredients
Directions
Preheat oven to 375 degrees F. In a medium bowl combine cooked and chopped clams, garlic, chives, parsley, zest and juice of lemon, olive oil, pepper, salt and chili flakes. Stir to combine. Cover and marinate at least 1 hour. In a separate bowl combine sliced fennel, parsley, dill and chive, olive oil and lemon juice. Stir to combine. In a small bowl combine olive oil, parsley, chives and garlic. Using a pastry brush smear olive oil herb mixture on one side of each baguette slice. Place on small sheet pan and toast in 375 degree F oven – about 10 minutes. To serve spread boursin cheese on toasted baguette. Top that with generous dollop of marinated clams, top with fennel slaw and garnish with micro greens.