Margherita® Sun-Dried Tomato and Salami Bruschetta

Margherita® Sun-Dried Tomato and Salami Bruschetta

Margherita Meats

"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

30 m servings 149 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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).

Footnotes

  • *Packaged Margherita(R) Cracker Size Salami may be substituted.

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Reviews

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Made this for my husband, and he literally ate the whole bowl. If you like a New Orleans muffuletta, you will like this bruschetta. (It reminds me of a caponata without eggplant). I added pine n...

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...

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