Recipe courtesy of Rocco DiSpirito
20 min
15 min
5 min
10 servings


  • 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


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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