Margherita® Sun-Dried Tomato and Salami Bruschetta Recipe - Allrecipes.com
Margherita(R) Sun-Dried Tomato and Salami Bruschetta Recipe
  • READY IN 30 mins

Margherita® Sun-Dried Tomato and Salami Bruschetta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 pieces Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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).
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Footnotes

  • *Packaged Margherita® Cracker Size Salami may be substituted.
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Reviews More Reviews

Apr 10, 2014

This is really good. I used what I had on hand (different salami) and served it on homemade sriracha bread, which added a bit of spice. I couldn't wait to have the leftovers for breakfast - it's addicting if you love sundried tomatoes & calamata olives. I'm going to try it with pepperoni, too!

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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