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–+ servings
muffuletta & prosciutto crostinis

Muffuletta & Prosciutto Crostinis

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Ingredients

Serves 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

Instructions 

  • 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!