1teaspoonlemon juiceor balsamic vinegar, or white vinegar, optional
Instructions
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.
Notes
Learn how to make the base crostini here! Crostini bread can be made up to two days in advance and the crostini kept in an airtight bag or container. Make sure the crostini are completely cooled before storing otherwise the trapped heat moisture will re-soften them. Antipasti mixture can be stored in a separate container in the refrigerator.The exact amount of crostini you get will vary with multiple factors: how big your bread slices are, how much topping you put on each bread, and how wide the bread is.