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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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30 m servings 149 cals
Original recipe yields 12 servings (24 pieces)

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  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).


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

Nutrition Facts

Per Serving: 149 calories; 8.2 g fat; 14.5 g carbohydrates; 4.6 g protein; 7 mg cholesterol; 302 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...