Here is a great way to have a delicious brunch lunch or dinner all on an open-faced sandwich.
Really the skies the limit on how you build this.
You can add anything from seafood to deli meats and even eggplant parmesan if that's your favorite.
These always are a huge hit! Of course, you can add your favorites toppings to any toasted piece garlic bread but this is super tasty!
All I can say is you just can't eat one.
Just put a tray of garlic bread out and build your platter with whatever you like, I give some tips below and suggestions.
Make and adapt the tray to what your family loves and spend the day not cooking, they will love these finger sandwiches!
Scroll down for some ideas and it's a printable recipe card.
Antipasto Platters
Growing up in an Italian household, mom would make lots of Bruschetta Antipasto Appetizers. There would be platters of genoa salami, mortadella, soppressata, all kinds of olives, cheeses, hot peppers, and of course hard crusty Italian bread.
I really love this kind of appetizer because it's all in one any way you want to make it.
It is dressed with a little of everything on it.
The olive oil drizzled over the antipasto is what enhances the flavors. You can drizzle a good grade of balsamic vinegar on it. That's how I like it.
Of course, you can add whatever you like we love Parmesan Roasted Vegetables on top were great if you had leftovers.
Other Topping Suggestions To Use:
- Homemade Italian Dressing
- Freshly Chopped Basil
- Oregano
- Freshly Chopped Parsley
- Pecorino Romano Cheese
- Red Pepper Flakes
- Crumbled Bacon
- Chopped Boiled Eggs
Italian Family Get-Togethers
It was always a fun time to live in the 1960s.
Everyone shared, loved good conversation, and indulged in homemade authentic Italian foods.
Now that everyone has passed on, I try and recreate those moments in time and of course keep their memory alive in the kitchen.
Sunday is always a day of feasting on Italian traditions, mom always got creative with new appetizers like this one.
Vegetable or Meat
It was like having an appetizer smorgasbord!
That's why I put a little of everything on that tray so if you're vegetarian or a meat lover this will work for everyone.
Sunday meatballs fried, roasted peppers are two more favorites to add!
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Other Options and Toppings
- Balsamic Vinegar a good grade aged or Red wine vinegar
- Extra Virgin Olive Oil
- Romaine (or another kind of lettuce)
- Roma Tomatoes Sliced
- Black Sliced Olives
- Genoa Salami, Mortadella, Capicola, Roast Beef, or any other deli meats you prefer
- Fresh Mozzarella Slices and Sharp Provolone
- Zucchini Sliced Thin or cucumbers
- Artichoke hearts
- Pepperoncini
- Bottled Pickled Vegetables
- Dried Basil, Oregano, Parsley
- Salt, Pepper to taste
- Garlic minced or powder
- Parmesan and Romano grated cheese
- French Bread or Baguette Bread sliced into 2 inch thick pieces
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Build You Own Antipasto
Whatever you like in your antipasto can go on your appetizers.
Whether it's seafood, deli meat, or plain vegetarian style, adapt away, this is a perfect brunch lunch or dinner all in one delicious bite!
Bruschetta Antipasto Appetizer Recipe
Yield: 1
prep time: 15 Mcook time: 5 Mtotal time: 20 M
This is an antipasto on top of garlic bread toasted and drizzled with olive oil.
ingredients:
Get an assortment of whatever you like here are some examples below:
- Balsamic Vinegar a good grade aged or Red wine vinegar
- Extra Virgin Olive Oil
- Romaine (or another kind of lettuce)
- Roma Tomatoes Sliced
- Black Sliced Olives
- Roasted Peppers
- Artichoke Hearts
- Parmesan Roasted Vegetables
- Cooked Shrimp, Scallops or other Seafood even Tuna
- Genoa Salami, Mortadella, Capicola or any other meats you prefer
- Fresh Mozzarella Slices and Sharp Provolone
- Zucchini Sliced Thin or cucumbers
- Eggplant Parmesan
- Dried Basil, Oregano, Parsley
- Salt, Pepper to taste
- Garlic minced or powder
- Parmesan and Romano grated cheese
- French Bread or Baguette Bread sliced into 2 inch thick pieces
instructions:
How to cook Bruschetta Antipasto Appetizer Recipe
- Cut thick slices of bread at least 2 inches thick.
- Brush with olive oil and add minced garlic. Toast until browned around the edges and crispy on a hot 420-degree oven.
- It doesn't take long so watch them, about 10 minutes. Layer first with lettuce, zucchini, salami, cheeses, tomato, ending with olives.
- Drizzle with olive oil, balsamic vinegar, sprinkle with spices of choice you like, salt, pepper. Serve with a garnish of grated cheese.
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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2020.