These Antipasti Crostini are a perfect party appetizer recipe. Fast and easy to make with lots of Italian flavors!
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These Antipasti Crostini look just beautiful and they are SO incredibly easy and fast to make.
You can top off each crostini, or simply place the mixture in a bowl with the toasted bread around it for everyone to build their own.
Not only does this allow for everyone to avoid ingredients they might not want, but it also keeps the bread from getting soggy.
What is Antipasti?
Antipasti is the plural form of antipasto in Italian.
And it means “before the meal.”
Traditionally, antipasti is a collection of meats, cheeses, olives, and vegetables that are served as an appetizer or first course.
Making your Antipasti Unique
Use this Antipasti Crostini recipe as a jumping off point to make your own unique blend!
Great additions include mushrooms, capers, or roasted red peppers.
You can also switch out the Italian dry salami for your favorite salami or cured meat.
Use any variety of olives you like. I like to use green olives with pimentos, which also gives it that pop of red, or kalamata olives. And mozzarella cheese can be swapped for something like burrata, feta, or Parmesan.
This crostini recipe is very versatile for what you have on hand and the ingredients you love.
I love to make this crostini appetizer ahead of time.
Make your crostini bread pieces and store them in an air tight container. Make sure they are cooled, though, so the heat does not make them soft again!
You can also chop up and mix all of the ingredients together in a bowl and store in the refrigerator.
Then all you need to do when ready to serve is pull everything out and set it up for eating!
I love that these Italian crostini are full of the colors of the Italian flag!
And the colors look so great together, really popping off the plate.
The colors also make them perfect for a Christmas party!
- 1 baguette (see note for crostini recipe)
- olive oil
- 4 ounces Italian dry salami (or preferred cured meat) (3/4 cup of diced meat)
- 4 ounces fresh Mozzarella cheese diced
- 1/3 cup chopped artichoke hearts drained
- 1/4 cup green olives halved, or variety of choice
- 1 Tablespoon olive oil
- 1 Tablespoon fresh rosemary chopped finely
- black pepper
- 1 teaspoon lemon juice or balsamic vinegar, or white vinegar, optional
- Slice your baguette into approximately 36 thin slices. Arrange on a baking sheet in a single layer and drizzle with olive oil. Bake until just slightly toasted, approximately 7-10 minutes. (See link in notes for a more detailed crostini recipe).
- While the bread is toasting, assemble the antipasti mixture.
- Dice the salami and place in a small bowl.
- Dice the mozzarella, chop the artichoke, and halve the olives. Add all ingredients to the salami bowl.
- Add the olive oil and rosemary, and toss to coat. Season to taste with salt and black pepper. If desired, use the lemon juice for a bit of acidity and brightness.
- Refrigerate the antipasti mixture until ready to serve. Serve the antipasti mixture either on top of or alongside the crostini.