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Grilled Crostini with Antipasto Salsa Recipe

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This recipe for Grilled Crostini with Antipasto Salsa is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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