Ingredients Jump to Instructions ↓

  1. 1/2 loaf day old crusty bread, sliced

  2. 2 large cloves garlic, cracked

  3. Extra-virgin olive oil, for drizzling

  4. 1 (16 to 18-ounce) jar roasted red peppers, drained

  5. 1/4 cup parsley leaves, a couple of handfuls

  6. 1/4 cup black oil-cured olives,

  7. 20 olives

  8. 2 tablespoons capers, drained

  9. Italian tuna in oil, 4 ounces

  10. 1 jar marinated artichokes,

  11. 6 ounces

  12. Hot peppers, cheery peppers, Banana peppers or pepperoncini

  13. 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami

  14. 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose a few like to keep on hand

Instructions Jump to Ingredients ↑

  1. If your slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.

  2. Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.

  3. Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.

  4. * Often I will freeze 1/2 a loaf, defrost it in the morning the day I want to use it, then prepare crostini or bruschetta with it.


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