margherita® sun-dried tomato and salami bruschetta

Ingredients

• Servings: 24
• 1 (10 ounce) (12-inch) french baguette
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 ounces finely diced, thickly sliced deli margherita® genoa or hard salami*
• 1/4 cup drained, finely chopped sun-dried tomatoes (packed in oil)
• 1/4 cup finely diced smoked provolone or smoked gouda cheese
• 2 tablespoons finely chopped pitted calamata olives
• 2 tablespoons chopped fresh basil or italian parsley

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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).