Margherita® Sun-Dried Tomato and Salami Bruschetta

Margherita® Sun-Dried Tomato and Salami Bruschetta

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  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

Adjust Servings

Original recipe yields 24 pieces

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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Review (1)

Rate This Recipe
scootersandi
0

scootersandi

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

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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