Antipasto Bites

Warm Crostini topped with Salami, Provolone, Tomatoes, Peppers, and Balsamic Glaze

1 Loaf Italian Bread or French Baguette cut into 1/2" slices
6-8 oz Italian Salami in a tube, sliced and then diced
4 oz Aged Provolone diced
10 oz Grape or Cherry Tomatoes quartered
4 Pepperoncinis diced
4+ tbsp Olive Oil
1 tsp Italian Hot Pepper Sauce I bought the "Bomba" from Trader Joes. If you are sensitive to spice, you can omit this.
Balsamic Glaze Also called Fig Glaze

Chop up the salami, cheese, tomatoes, and pepperoncini. Add them to individual bowls or combine the salami, cheese and tomato and add to one bowl. Add to the pepperoncini to another bowl.
Make the Hot Pepper Oil by combining 4tbsp olive oil and 1 tsp Hot pepper sauce. Taste it. Remember that you are only adding a little bit to your bread and all of the other ingredients will be on top. You can add a little of spice and then add more if you like it.
Bread slices can be served at room temperature or you can lay them on a baking sheet, drizzle with olive oil and bake at 350F until they start to brown on the bottom.
To create the perfect bite, drizzle some hot pepper oil on a warm piece of bread, top with tomatoes, salami, and cheese. Then top it with a couple of pieces of pepperoncini and a drizzle of the balsamic glaze. Enjoy!

Pro Tip: rub a bulb of raw garlic on each piece of bread after you grill it.