Directions

1. In a medium nonreactive bowl, combine jalapeno, carrot, celery, cauliflower and onion. In a 1-cup measuring cup, combine 1/4 cup hot water and the salt, stirring to dissolve the salt. Stir in 1/4 cup cool water, then add the brine to the bowl, plus enough additional cool water to cover the vegetables. Cover bowl and refrigerate for 12 hours.
2. Drain and rinse the vegetables, then return them to the medium bowl. Stir in olives, vinegar, garlic, oregano and pepper flakes. Recover and refrigerate for 2 days.
3. Just before serving, spread toasts with ‘nduja. Use a slotted spoon to arrange the giardiniera on top. Garnish with parsley and serve.
4. * Look for ‘nduja at well-stocked Italian markets and delis, and online.
5. 12 crostini or 4 to 6 servings