Salsa di Parma and Olive Crostini

Makes approx. 36 crostini
  • 36 Kowalski's Crostini (approximately)
  • 1 1/2 cups Kowalski's Salsa di Parma
  • 25-30 pitted Kalamata olives, pitted minced garlic olives, pitted seasoned olives (or sun-dried tomato stuffed olives), sliced

Arrange crostini on parchment-lined jelly-roll pan. Place 2-3 olive slices on each crostini; top each with Salsa di Parma. Broil 6" from heat source until cheese is bubbly and slightly browned (about 2 min.). Serve warm.

Good to Know:

  • Kowalski's Crostini is available in the Bakery Department.
  • Kowalski's Salsa di Parma is available in the Grab & Go section of the Deli Department.