Antipasti-Topped Crostini

Antipasti-topped Crostini Recipe

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Melissa Snow


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


★★★★★ 2 votes

2 dozen


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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
toasted french bread rounds
freshly ground black pepper

How to Make Antipasti-Topped Crostini


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

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About Antipasti-Topped Crostini

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

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