Ingredients
- ½ Pound Carando Mortadella, Sliced Thin½ Pound
- 1 Cup Spicy Ham Salad1 Cup
- ½ Pound Fresh Mozzarella, Sliced½ Pound
- 1 Jar Pitted Green Olives, Sliced1 Jar
- ½ Cup Hot Cherry Peppers, Sliced½ Cup
- ¼ Pound Smoked Provolone, Sliced¼ Pound
- ½ Pound Carando Genoa Salami, Sliced½ Pound
- 8 Ounces Boursin Cheese8 Ounces
- ¼ Pound Carando Thick Sliced Pepperoni, Julienned¼ Pound
- 8 Ounces Whipped Cream Cheese8 Ounces
- ¼ Cup Hot Pepper Jelly¼ Cup
- 1 Large Baguette, Thinly Sliced on Bias1
- Extra Virgin Olive Oil, as needed
Instructions
Preheat the oven to 425°F.
Lay the sliced crostini in an even layer on a lined baking sheet (or more, if needed) and brush each one with the extra virgin olive oil.
Toast in the oven until golden brown, rotating once during the process.
Allow to cool while assembling the other ingredients.
To assemble, cover 1/4 of the toasts with a slice of the fresh mozzarella, then a tablespoon of the ham salad and top with a slice or two of olive.
Next, cover 1/4 of the toasts with a piece of smoked provolone. Top with a piece of folded mortadella, then top with a couple of slices of cherry peppers.
Next, cover 1/4 the toasts with 1 tablespoon of Boursin, then a folded slice of salami.
Finally, cover the remaining toasts with 1 tablespoon cream cheese, 1 tablespoon pepper jelly, and some julienned pepperoni.
Serve immediately.
