1 medium tomato, seeded and chopped
4 ounces Keystone Farms Cheese Provolone, diced (about 1 cup)
1/2 cup chopped water-packed artichoke hearts, rinsed and drained
1/2 cup Kalamata Olive Spread
1/2 cup chopped fresh parsley
1/2 cup chopped Peppadew® peppers or roasted sweet red peppers, drained
1/2 cup chopped Genoa Salami
1/3 cup red wine vinaigrette
4 slices crusty Italian bread, cut into 1/2-inch cubes (about 2 cups)
2 tablespoons butter, cubed and melted
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon onion powder
Salt and pepper
1 medium Belgian endive, separated into leaves (about 12 leaves)
2 ounces Keystone Farms Cheese Parmesan, shaved (1/2 cup)
1 Heat oven to 375°F. Line a 15 x 10-inch baking pan with aluminum foil.
2 Combine the tomato, provolone, artichoke hearts, olives, parsley, Peppadew® peppers and salami in a large bowl. Drizzle with red wine vinaigrette; gently toss to coat.
1 Place bread cubes on prepared pan. Combine the butter, olive oil, garlic and onion powder in a small bowl. Drizzle butter mixture over bread cubes; gently toss to coat. Arrange bread cubes in a single layer. Season with salt and pepper. Bake for 8-10 minutes or until toasted, turning once.
2 Fill endive leaves with antipasto. Top with warm croutons and parmesan.