Salami and Artichoke Crostini
These crostini are topped with ricotta cheese, salami, and marinated artichokes. They are then sprinkled with salt and pepper. They are the perfect appetizer to enjoy while sipping a glass of Stemmari Rosé.
Servings: 24 crostini
- 1 baguette cut into 1/4 inch slices
- 1 1/2 cups ricotta cheese
- 1 can marinated artichoke hearts roughly chopped
- 10 thin slices salami cut into quarters
- olive oil
- salt to taste
- pepper to taste
Preheat your oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Brush each slice of bread with olive oil and place on the prepared baking sheet.
Place in the oven and bake for about 5 minutes or until the bread is nicely toasted.
Remove from oven and allow to cool before adding toppings.
Once cooled, top each slice with ricotta cheese, sprinkle with salt and pepper to taste, then top with the chopped artichoke hearts and salami.
Serving: 1crostini | Calories: 76kcal | Carbohydrates: 5.8g | Protein: 4g | Fat: 4g | Saturated Fat: 1.8g | Cholesterol: 12mg | Sodium: 197mg | Potassium: 61mg | Fiber: 0.5g | Sugar: 0.4g | Calcium: 47mg