Antipasti Dip with Roasted Garlic Crostini’s


Active Time: 15 minutes
Total Time: 50 minutes

7 servings

Print recipe


Crostini’s Ingredients:

  • 1 French baguette or gluten -free bread cut into. 1/2-inch-thick slices.
  • 1/4 cup EVOO
  • 1 tablespoon FRENCH PANTRY Roasted Garlic and Chive Herb Blend

Antipasti Dip Ingredients:

  • 1 8-ounce package reduced fat cream cheese at room temperature
  • 1/4 cup nonfat plain Greek yogurt
  • 3 tablespoon FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • 1 tablespoon FRENCH PANTRY Rosemary, Basil and Thyme Herb Blend
  • 1/2 jar FRENCH PANTRY Olive Tapenade
  • 1 jar FRENCH PANTRY Artichoke Tapenade
  • 1/2 tablespoon FRENCH PANTRY Timut Pepper
  • 1 cup shredded mozzarella cheese
  • One pint cherry tomatoes halved and divided
  • 1 12-ounce jar roasted bell peppers drained chopped into quarter inch pieces and padded as dry as possible. About one cup divided.
  • 8 thin slices of deli salami chopped into small pieces, about 1/2 cup
  • 1/2 cup pickled banana peppers chopped
  • ½ teaspoon FRENCH PANTRY Sel Gris Salt
  • ¼ cup freshly grated parmesan


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!

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