Recipe courtesy of Rocco DiSpirito
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Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
10 servings

Ingredients

  • 1 loaf Tuscan bread, cut into 1/2 inch thick slices
  • 10 slices thinly sliced prosciutto
  • 10 slices thinly sliced bresaola
  • 10 slice thinly sliced soppressata
  • 1/2 pound testa
  • 20 slices salami
  • Assorted pickled vegetables (onions, pepperoncini)
  • 1/4 cups marinated mushrooms
  • 1/2 cup assorted marinated olives
  • Extra virgin olive oil
  • 2 large cloves garlic

Directions

Preheat oven 450 degrees F. Bake toasts in oven until golden brown. While toast is cooking, arrange proscuitto, bresaola, sopressata, testa, pickled onions, pepperoncini, and olives on a platter. Remove toast from oven and brush with olive oil. Rub tops of toast with garlic. Arrange toasts on platter and serve.

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