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


  • 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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About Antipasti-Topped Crostini

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

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