Antipasto Crostini


1 slim French bread
olive oil
garlic & herb seasoning
1/2 cup finely chopped Sicilian olives
1 cup finely diced dry sweet sausage
1 cup finely diced fresh mozzarella
3/4 cup finely chopped roasted red peppers
3/4 cup finely chopped marinated artichoke hearts
2 Tbsp of the artichoke marinade
a handful of fresh basil, rough chopped


To make the crostini, slice the bread into approx 1/4 in thick slices. Place them in a bowl, drizzle with olive oil and a garlic & herb seasoning. Place the slices onto a lined baking sheet in a single layer and bake for 8-10 minutes in the oven at 385 degrees. They should be a light golden color.
Toss everything together in a bowl. There is no extra seasoning needed. You have the creamy mozzarella, the salty dried sausage, the sweet roasted peppers, the salt of the olives, the tender artichoke hearts and the fresh basil... the flavors meld wonderfully!!! Top on the crunchy crostini and WOW!!!! Winner right here!!!


Looking for a last minute quick & delicious appetizer for Easter? This is a great go to "recipe", it is open to adjustment to fit your taste buds. Antipasto crostini is a fun twist on the traditional Antipasto platter. These crostini pack all my antipasto favorites into a bit sized appetizer!!!

The crostini can be made a few days in advance, they last a while! The antipasto mixture is best made a day early at the earliest. Its best to serve the mixture next to the crostini, if you top the crostini ahead of time they will get soggy. You can, if you'd prefer, do it just prior to serving.
*The measurements are approximate and you can add more or less of anything you like*


Saturday, March 30, 2013 - 10:44am


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