A delicious party dip inspired by New Orleans' favorite sandwich.
Preheat oven to 375°F. Using a stand mixer with a paddle attachment, beat together cream cheese, provolone, mozzarella, salami, ham, and hot sauce in the mixer's bowl until well blended. Spread the mixture in the bottom of a 2-quart baking dish coated with cooking spray. Bake in the oven until it's bubbly and heated through, about 12 to 15 minutes. Now put it aside at room temperature while we work on the crostini.
Brush baguette slices with 4 teaspoons of olive oil, and arrange on a baking sheet. Bake in the oven until toasted, about 15 minutes.
Combine olives, carrots, cauliflower, pepperoncini, celery, parsley, vinegar, sugar, and the remaining 2 teaspoons olive oil in a medium bowl. Sprinkle the resulting mixture evenly over step one's mixture, now cooled. Serve with crostini.