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Grilled Crostini with Antipasto Salsa Recipe

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This recipe for Grilled Crostini with Antipasto Salsa, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Murphy
Added: Thursday, February 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (6 oz.) jars marinated artichokes, drained, chopped into 1/2 pieces
1 (7.25 oz.) jar roasted peppers, drained, rinsed, chopped into 1/2 in. pieces
2 med. celery ribs with leaves, finely chopped
2 tbsp. chopped fresh basil or 1 tsp. dried basil
4 tbsp. olive oil, divided
1 garlic clove, crushed through a press
1/8 tsp. crushed hot pepper flakes
36 (1/4 in. thick) sliced Italian bread

Directions:
Directions:
Combine the first four ingredients with 2 tbsp. of the olive oil. Add the garlic and pepper flakes. Cover and refrigerate for 1 hr. (Can be prepared up to one day ahead)
Brush the bread slices with the remaining oil. Grill both sides or toast under broiler. Spread each crostini with the antipasto mixture and serve immediately.

 

 

 

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