Pat loves quick and easy summer appetizers and is so excited to share these new antipasto bites with you! Italian flavors paired with a nice glass of chilled white wine, this recipe is what Pat calls perfection! Pat hopes you enjoy this recipe idea next time you are looking for something to serve poolside or at a backyard hang!
1 loaf Italian bread or French baguette cut into 1/2″ slices
6-8 oz Italian salami in a tube, sliced and then diced
4 oz aged Provolone, diced
10 oz grape or cherry tomatoes, quartered
4 pepperoncini, diced
4+ tbsp olive oil
1 tsp Italian hot pepper sauce (Trader Joe's Bomba Sauce)
Balsamic (fig) glaze
Directions
Chop up the salami, cheese, tomatoes, and pepperoncini. Add them to individual bowls or combine the salami, cheese and tomato and add to one bowl. Add to the pepperoncini to another bowl
Make the hot pepper oil by combining 4tbsp olive oil and 1 tsp hot pepper sauce. Taste it. Remember that you are only adding a little bit to your bread and all of the other ingredients will be on top. You can add a little of spice and then add more if you like it
Bread slices can be served at room temperature or you can lay them on a baking sheet, drizzle with olive oil and bake at 350F until they start to brown on the bottom
To create the perfect bite, drizzle some hot pepper oil on a warm piece of bread, top with tomatoes, salami, and cheese. Then top it with a couple of pieces of pepperoncini and a drizzle of the balsamic glaze
