A straightforward crostini board that turns one shelf product into dinner with toasts, sharp and salty and good. The salami and provolone need almost nothing but bread and a fresh tomato sauce to shine. Serve with a glass of wine and a simple green salad.

Serves 2. 25 minutes, 20 at the stove.

About 100 calories a serving, 3 g protein, 15 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the bread into half-inch rounds, brush each side lightly with 2 tablespoons of olive oil, and arrange on a sheet pan. Toast at 400°F [200°C] until golden at the edges, about 8 minutes, turning halfway through.8 min
2. While bread toasts, mince 2 cloves of garlic. Dice 2 medium ripe tomatoes and toss in a small bowl with the garlic, 1 tablespoon of olive oil, a pinch of salt, and pepper. Let sit while you slice the meats.
3. Open the package and slice the genoa salami and pepperoni into thin rounds; cube the provolone into small bites or slice it thin.
4. Spoon 1 teaspoon of tomato sauce onto each warm toast, top with 1 or 2 slices of salami, a slice of pepperoni, and a piece of provolone. Arrange on a platter and serve.

Note Substitute jarred roasted red peppers mixed with a touch of balsamic for the fresh tomato sauce if you prefer. Store leftover crostini components separately in the refrigerator for up to three days; assemble just before eating. Pair with a green salad dressed with vinaigrette to round out the meal.