Muffuletta & Prosciutto Crostinis

Muffuletta is a popular Italian sandwich originating in New Orleans and has a delicious olive spread that gives it tons of flavor. These crostinis takes that flavorful olive spread and turn it into fantastic appetizer idea.

muffuletta & prosciutto crostinis

The Deets:

The OG muffaletta started in New Orleans at Central Grocery where it is still made today. The Italian sandwich is made with meats and a spicy, flavorful olive salad. These muffuletta & prosciutto crostinis take the best of that, and turn it into a flavorful appetizer.
The olive spread:
This olive spread truly makes any sandwich better. When I make it on a delicious breakfast sandwich, it keeps well in the fridge to have on hand as a dip, spread, you name it.
I always go to crostinis when I am looking for an easy appetizer idea. They are quick, cheap and usually look beautiful. This recipe combines only a few ingredients and looks so seasonal around the holidays.

muffuletta & prosciutto crostinis

Muffuletta & Prosciutto Crostinis

Print Recipe
Servings 12 Crostinis


The Olive Spread

  • 3/4 cup Pitted mixed oil-packed olives
  • 1/2 cup Giardiniera (Italian-style pickled vegetable salad
  • 1/4 cup Chopped roasted red peppers
  • 2 tbsp Parsley leaves
  • 2 tbsp Capers
  • 1 Garlic clove, minced
  • 2 tbsp Extra-virgin olive oil
  • 1 tbsp Red wine vinegar

The Rest

  • 1 Semolina loaf or baguette
  • Extra-virgin olive oil
  • Mozzarella Ciliengine
  • Slices of prosciutto
  • Sesame seeds
  • Parsley for garnish
  • Sea Salt
  • Pepper


  • Combine olives, giardiniera, peppers, parsley, capers, and garlic in a food processor. Pulse to chop until combined. Transfer to a bowl and add olive oil and red wine vinegar. Stir to combine. This spread is even better overnight but of course is still good as is.
  • Slice a semolina baguette and coat in olive oil. Cook in a skillet for about 2-3 min per side. Alternatively you could bake in oven on a sheet pan until nicely browned.
  • Add spread to crostinis, followed by sliced mozzarella and prosciutto. Top them all with sesame seeds and parsley. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.