Combining the savory flavors of cured meats with the salty-sweet tapenade or sundried tomato chutney, these no-bake Pizzantini are perfect for a light lunch, or heavy appetizer.

 

We’ve included recipes for both a tapenade and a chutney; pick the one you like better, or enjoy them both!

Olive oil, for drizzling

Sea salt

Mortadella

Soppressata

Salami

Prosciutto

 

Tapenade

1/2 cup chopped dried black mission figs

1/2 cup chicken stock

1 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar

1 tbsp fresh rosemary leaves

1 tbsp fresh thyme

1/4 tsp cayenne

3/4 cup pitted kalamata olives

1 tbsp garlic, chopped

1 tsp freshly cracked black pepper, or more to taste

1/2 tbsp sea salt, or more to taste

 

Sundried Tomato Chutney

1/2 cup sundried tomatoes in oil, minced

1 tbsp chopped garlic

1 tsp sugar

1 tbsp white balsamic vinegar

1 tbsp crushed red pepper flakes

1/2 tsp sea salt, or more to taste

1 tsp freshly cracked black pepper, or more to taste

Tapenade

  1. In a medium saucepan, heat figs in chicken stock until warm and dehydrated.  Drain when ready.  In a food processor, pulse together all the remaining ingredients, including the figs.  Place in a bowl and let cool.

Sundried Tomato Chutney

  1. In a food processor, pulse all the chutney ingredients.
  2. Brush Croccantini with olive oil, then spread with a thin layer of either chutney or tapenade.  Top Croccantini with your choice of cured meats, and enjoy.
Original recipe found at foodnetwork.com
  Print Recipe

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