Marinated Antipasti Bruschetta

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2 1/2 cups mixed olives, pitted and chopped

2 cups (1 pint) grape tomatoes, quartered

One 13.76-ounce can artichoke hearts packed in water, chopped

8 ounces fresh mozzarella, diced

1/2 cup olive oil, plus more for brushing

2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest

2 tablespoons black truffle oil, plus more for drizzling, if desired

4 pepperoncini peppers, sliced in rounds

1 tablespoon pepperoncini liquid

1 clove garlic, minced

Kosher salt and black pepper 

1 Italian loaf, sliced on an angle in 1/4-inch slices (about 24 slices)

12 slices prosciutto, cut in half

2 tablespoons fresh basil chiffonade