with olive oil, herbs and micro greens
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.