antipasti-topped crostini

Name: Antipasti-Topped Crostini
Yield: 2
Ingredients: 1 1/2 cup(s) chopped green olives with pimientos; 1/2 cup(s) diced ham or salami; 1/2 cup(s) diced provolone cheese; 1/4 cup(s) extra-virgin olive oil; 2 tablespoon(s) chopped pepperoncini peppers; 2 tablespoon(s) chopped fresh parsley; 1 tablespoon(s) white wine vinegar; 1 teaspoon(s) minced garlic; 24 - toasted french bread rounds; - freshly ground black pepper

(2 ratings)

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Private Recipe by

Melissa Snow

@riley123

Hillsboro, OR

I use a mixture of both green and black olives, but use what you like.

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(2 ratings)

yield 2 dozen

Ingredients For antipasti-topped crostini

1 1/2 c

chopped green olives with pimientos
1/2 c

diced ham or salami
1/2 c

diced provolone cheese
1/4 c

extra-virgin olive oil
2 Tbsp

chopped pepperoncini peppers
2 Tbsp

chopped fresh parsley
1 Tbsp

white wine vinegar
1 tsp

minced garlic
24

toasted french bread rounds
freshly ground black pepper

How To Make antipasti-topped crostini

1
In a small bowl, combine green olives, ham or salami, cheese, oil, peppers, parsley, vinegar, and garlic. Cover and chill at least 12 hours or up to 2 days.

2
Top each french bread round with about 1 T green olive mixture. Sprinkle with black pepper.
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