• 1 medium baguette, sliced 1/2" thick
• Olive oil

For the Caprese-Inspired Crostini

• 1 package Fiorucci Hard Salami and Mozzarella Panino, halved
• Kosher salt
• Black pepper
• 2 heirloom tomatoes, thinly sliced
• Balsamic glaze or aged balsamic vinegar
• Fresh basil leaves, torn

For the Spicy Roasted Pepper Crostini

• 1 package Fiorucci Abruzzese Charcuterie Slices
• 4 ounces ricotta cheese
• Kosher salt
• 1 (15-ounce) jar roasted red peppers, sliced into 1/2" thick ribbons
• Chopped Calabrian chiles, optional
• Fresh basil leaves, torn

For the Citrusy Aperol Spritz

• Ice
• 2 fluid ounces Aperol or Campari
• 4 fluid ounces Prosecco
• Sparkling water
• Sliced oranges, Meyer lemons, clementines, and blood oranges

For the Crostini

Method

• Step 1

  Preheat broiler.

• Step 2

  Arrange baguette slices on a baking sheet, then drizzle with olive oil. Toast under broiler for about 4 minutes.

• Step 3

  Unroll halved Fiorucci Hard Salami Panino and arrange on half the toasted baguette slices. Return to oven until cheese is melted over salami, about 2-3 more minutes.

• Step 4

  Top plain toasted baguette slices with about 1 tablespoon each ricotta cheese and season everything with salt and pepper.

• Step 5

  Top Panino crostini with heirloom tomato slices, a drizzle of balsamic glaze or vinegar, and a few torn fresh basil leaves.

• Step 6

  Top ricotta with a slice of Fiorucci Abruzzese Charcuterie Slices, a few strips of roasted red pepper, and a few torn fresh basil leaves.

For the Spritz

Method

• Step 1

  Pour Aperol into a wine glass. Add sparkling wine and swirl to combine. Top with a splash sparkling water. Add 1-2 citrus slices to each glass.

To Assemble

Method

• Step 1

  Arrange wine glasses on a platter or serving tray. Top glasses with crostini and enjoy immediately!