Antipasto Recipe

Slice and toast

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush or lightly drizzle both sides of each slice with 3 tablespoons olive oil and sprinkle with 1 teaspoon sea salt. Toast in the oven until golden and crisp, about 8–10 minutes, flipping once halfway through.

Garlic rub

Remove crostini from oven and while still warm, rub the cut side of the halved garlic cloves over the top surface of each slice to impart a gentle garlic flavor. Set aside to cool slightly.

Bring cheeses and meats to room temperature (about 20–30 minutes) for best flavor and texture.

Tear or slice the fior di latte into bite-sized pieces and arrange on a platter in one area. Place provolone slices or cubes in another area. Neatly fold and fan the Genoa salami slices and arrange them on the platter. Drape prosciutto slices gently so they look airy and inviting.

Drain any oil from jarred artichoke hearts and pat lightly with paper towel. If olives are whole and large, halve or leave whole depending on type; pit if needed. Arrange mixed olives, roasted red pepper strips, artichoke hearts and cornichons in small piles or bowls on the platter so guests can help themselves.

Arrange the crostini on the same board or on a separate plate next to the meats, cheeses and accoutrements. Scatter fresh basil leaves over the platter for color.

Drizzle 2 tablespoons extra-virgin olive oil over cheeses and some olives, and if using, lightly brush 1 teaspoon red wine vinegar or 1 teaspoon aged balsamic across provolone or roasted peppers for brightness. Finish with a light grind of 1 teaspoon freshly ground black pepper.

Provide small forks or toothpicks for the olives and artichokes, and a small knife for the cheeses so guests can assemble crostini with their preferred combinations.