Recipe courtesy of Rocco DiSpirito

Salami Misti

  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 10 servings
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1 loaf Tuscan bread, cut into 1/2 inch thick slices

10 slices thinly sliced prosciutto

10 slices thinly sliced bresaola

10 slice thinly sliced soppressata

1/2 pound testa

20 slices salami

Assorted pickled vegetables (onions, pepperoncini)

1/4 cups marinated mushrooms

1/2 cup assorted marinated olives

Extra virgin olive oil

2 large cloves garlic


  1. Preheat oven 450 degrees F. Bake toasts in oven until golden brown. While toast is cooking, arrange proscuitto, bresaola, sopressata, testa, pickled onions, pepperoncini, and olives on a platter. Remove toast from oven and brush with olive oil. Rub tops of toast with garlic. Arrange toasts on platter and serve.
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