Ingredients30 m servings 149
- 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).
- *Packaged Margherita® Cracker Size Salami may be substituted.
Per Serving: 149 calories; 8.2 14.5 4.6 7 302 Full nutrition
ReviewsRead all reviews 4
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...
Really good recipe. A little dry so I added some garlic infused olive oil to it. Next time I might try an olive mix instead of just kalamata olives.