Search thousands of recipes reviewed by home cooks like you.

Margherita® Sun-Dried Tomato and Salami Bruschetta

Margherita® Sun-Dried Tomato and Salami Bruschetta

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Margherita Meats

Margherita Meats

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

scootersandi
0

scootersandi

4/10/2014

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!

Similar recipes