Brush slices of country bread and thinly sliced fennel with olive oil. Grill the bread and fennel until charred. Lay the fennel on the bread and top with goat cheese and thin slices of prosciutto; season with salt and pepper. Garnish with chopped fennel fronds and serve.
Choose a red wine light enough to pair with the fennel but rich enough for the prosciutto, like an elegant Barbera d'Asti.