MARGHERITA® SUN-DRIED TOMATO AND SALAMI BRUSCHETTA

Margherita® Sun-Dried Tomato and Salami Bruschetta image

Diced Margherita® Genoa salami, smoked Gouda cheese, chopped calamata olives and zesty seasoning make for a light yet satisfying appetizer.

Provided by Margherita Meats

Categories Trusted Brands: Recipes and Tips Margherita® Meats

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 (10 ounce) (12-inch) French baguette
¼ cup olive oil
3 cloves garlic, minced
2 ounces finely diced, thickly sliced deli Margherita® Genoa or Hard Salami*
¼ cup drained, finely chopped sun-dried tomatoes (packed in oil)
¼ cup finely diced smoked provolone or smoked Gouda cheese
2 tablespoons finely chopped pitted calamata olives
2 tablespoons chopped fresh basil or Italian parsley

Steps:

Heat oven to 375 degrees F. Cut bread crosswise into 1/2-inch thick slices; arrange on a baking sheet. Combine oil and garlic; spoon over bread slices. Bake about 15 minutes or until bread is lightly toasted.
Meanwhile, combine salami, sun dried tomatoes, cheese, olives and basil; mix well and set aside. (If mixture seems dry, add 1 teaspoon oil from bottled sun dried tomatoes). Just before serving, spoon salami mixture over toasts. Makes 12 servings (about 24 pieces).

Nutrition Facts : Calories 148.9 calories, Carbohydrate 14.5 g, Cholesterol 6.5 mg, Fat 8.2 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 302.2 mg, Sugar 0.6 g