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!
