Here are some of our favorite recipes using La Brea Bakery Antipasto Bread. But the opportunities are as endless as your imagination.
Crostini with Prosciutto, Fresh Mozzarella, and Black Olive Tampenade
Four ½-inch slices of La Brea Bakery Antipasto Rustic Italian Bread
Olive oil (for brushing)
1 garlic clove
1 T. black olive tapenade
2-4 thin slices prosciutto (about 2 oz.)
Four ½-inch slices fresh Mozzarella
¼ cup loosely packed arugula leaves
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). Rub each crostino with the garlic clove on one side. Tear the prosciutto slices in half and rumple one piece onto each crostino. Place one slice of Mozzarella on each crostino. Spoon a teaspoon of tapenade over each slice of Mozzarella. Scatter the arugula leaves on the Mozzarella and drizzle with olive oil. Season with sea salt. Makes four servings.