Mixed Italian Charcuterie Crostini Recipe

Prep Time Cook Time Serves

These appetizers are hearty and great for when you are looking to serve a substantial hors d’oeuvre. Whether I toast the bread or not usually depends on how fresh it is. Really fresh, soft baguette doesn’t get toasted. I haven’t given exact amounts in this recipe because you really should just work with what you have or the ingredients you prefer.


  • baguette
  • ricotta
  • cream cheese
  • mixed Italian meats (such as prosciutto, salami, bresaola, coppa) thinly sliced
  • small pickles
  • black olives
  • tomato, sliced


Slice the baguette on a diagonal into 1/2 inch slices. If you want to toast them, arrange in a single layer on a baking tray and bake in a 350˚F oven for 10-12 minutes. Leave to cool.

Assemble your open-face slices as you wish. I like to use either ricotta or cream cheese as the base and then top with one of the following: prosciutto, salami, bresaola or coppa. Be sure to use very thinly sliced meats so they are easy to eat. Top with an olive, pickle or tomato wedge and hold in place with a toothpick. You can make these an hour in advance and keep in the fridge.


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