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Introducing Antipasto Bread

Here are some of our favorite recipes using La Brea Bakery Antipasto Bread. But the opportunities are as endless as your imagination.

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Crostini with Chunky Eggplant Spread, Aged Balsamic, and Fresh Chive

Four ½-inch slices of La Brea Bakery Antipasto Roasted Garlic Bread
Olive oil (for brushing)
½ cup roasted eggplant (jarred is fine)
1 ½ t. finely chopped red pepper
1 garlic clove (finely minced)
1 t. EVOO
1 T. balsamic vinegar (for drizzling)
½ oz. Parmesan Reggiano (4 shavings)
10 fresh chives (sliced at an angle)
Sea salt (to taste)

Preheat oven to 400° F. Brush each slice of bread with olive oil on both sides. Toast the bread on a baking sheet for about 8 minutes (or until light golden brown). Combine the eggplant, red peppers, garlic, and olive oil in a bowl and mix thoroughly. Spoon 2 T. of the eggplant spread onto each crostino, sprinkle with salt, and drizzle with the balsamic vinegar. Place the Parmesan Reggiano shavings on top of the eggplant spread. Finish with the sliced chives. Makes four servings.