- Antipasto bar:
- 1 1/2 cups assorted pitted olives
- 1/4 cup roasted red bell peppers
- Salad bar:
- 2 tablespoons chopped celery
- 1 French baguette
How to Make It
Fab it up: Coarsely chop olives and peppers; combine olive mixture, celery, 1 tablespoon extra-virgin olive oil, 1/2 tablespoon red wine vinegar, 1/2 tablespoon chopped fresh rosemary, and 1/8 teaspoon crushed red pepper in a medium bowl. Spoon 1 tablespoon mixture on top of each of 24 toasted baguette slices.