Antipasti Dip with Roasted Garlic Crostini’s

Crostini’s Ingredients:

1. Preheat oven to 400°F.
2. Place Medium Bonmat on Medium Perforated Baking Sheet and line the baking sheet with baguette slices completely.
3. Combine EVOO and herb blend in a small bowl and use mixture to brush one side of the bread.
4. Place in preheated oven and bake for 5 minutes.
5. Remove from the oven, flip the bread over, and brush remaining mixture. Place back in the oven for 5 more minutes until lightly toasted.
6. Remove from oven and set aside to use for serving dip later.

Antipasti Dip Ingredients:

1. Reduce oven temperature to 350°F.
2. In a bowl of a stand mixer fitted with the paddle attachment or a medium mixing bowl, beat the cream cheese, Greek yogurt, FRENCH PANTRY Roasted Garlic, and Chive and Rosemary Basil Thyme Herb blends together, add salt.
3. Mix on medium speed for a minute or so until creamy.
4. With a mini spatula, fold in the mozzarella, FRENCH PANTRY Artichoke Tapenade, Olive Tapenade, three-quarters of the cherry tomatoes, and half of the bell peppers.
5. Spread the mixture evenly into Rectangular Mold.
6. Scatter the remaining tomatoes, salami, bell peppers, and banana peppers over the top.
7. Sprinkle with parmesan.
8. Bake for 30 minutes until hot all the way through and bubbling.
9. Remove from oven, top with fresh-cut basil, and serve with toasted crostini’s.                                      

Enjoy from our bon COOK kitchen to yours!