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Crostini (little toasts) are always popular nibbles for an antipasto. But simple as these are to put together, the results depend entirely on good, dense bread, the kind in which the crust almost cuts the roof of your mouth. I use that analogy because soggy, spongy bread will simply not work for crostini, since the bread is toasted and then rubbed with a garlic clove. The bread must be sturdy enough to act as a grater when the garlic is rubbed over it. Ciabatta bread, a flat bread, is sturdy and readily available. It holds a spread of seasoned creamy ricotta cheese sprinkled with zippy and sassy sopressata, a dried pork salami.
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