Marinated Antipasti Bruschetta
"Recipe courtesy Kelsey Nixon"
photo by Food.com
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
24 pieces
- Serves:
- 6-8
ingredients
- 2 1⁄2 cups mixed olives, pitted and chopped
- 2 cups grape tomatoes, quartered
- 1 (13 7/8 ounce) can water-packed artichoke hearts, chopped
- 8 ounces fresh mozzarella cheese, diced
- 1⁄2 cup olive oil, plus more for brushing
- 2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
- 2 tablespoons black truffle oil, plus more for drizzling, if desired
- 4 pepperoncini peppers, sliced in rounds
- 1 tablespoon pepperoncini liquid
- 1 garlic clove, minced
- kosher salt and black pepper
- 1 loaf Italian bread, sliced on an angle in 1/4-inch slices (about 24 slices)
- 12 slices prosciutto, cut in half
- 2 tablespoons fresh basil chiffonade
directions
- In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour.
- Preheat a grill to medium high. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side. Transfer the grilled bread to a serving platter.
- Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Food.com
United States
Hungry for good food AND great conversation? Food.com boasts a smorgasbord of over 500,000 recipes and a community-inspired activity feed that allows our users to add reviews, tweaks, questions and photos to their favorite recipes. Grab a plate and join the fun!
