Margherita® Sun-Dried Tomato and Salami Bruschetta


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

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
24 pieces


  • 1 (10 ounce) (12-inch) French baguette

  • ¼ cup olive oil

  • 3 cloves garlic, minced

  • 2 ounces finely diced, thickly sliced deli Margherita® Genoa or Hard Salami*

  • ¼ cup drained, finely chopped sun-dried tomatoes (packed in oil)

  • ¼ cup finely diced smoked provolone or smoked Gouda cheese

  • 2 tablespoons finely chopped pitted calamata olives

  • 2 tablespoons chopped fresh basil or Italian parsley


  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(R) Cracker Size Salami may be substituted.

Nutrition Facts (per serving)

149 Calories
8g Fat
15g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 149
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 302mg 13%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 5g
Vitamin C 3mg 14%
Calcium 35mg 3%
Iron 1mg 6%
Potassium 74mg 2%

* 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.