BCL - Margherita® Sun-Dried Tomato and Salami Bruschetta So Tasty

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Margherita® Sun-Dried Tomato and Salami Bruschetta

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

Ingredients :

• 1 (10 ounce) (12-inch) French baguette
• 1/four cup olive oil
• three cloves garlic, minced
• 2 ounces finely diced, thickly sliced deli Margherita® Genoa or Hard Salami*
• 1/4 cup drained, finely chopped solar-dried tomatoes (packed in oil)
• 1/four cup finely diced smoked provolone or smoked Gouda cheese
• 2 tablespoons finely chopped pitted calamata olives
• 2 tablespoons chopped sparkling basil or Italian parsley

Instructions :

Prep : 10M	Cook : 12M	Ready in : 30M

• Heat oven to 375 stages F. Cut bread crosswise into half of-inch thick slices; set up on a baking sheet. Combine oil and garlic; spoon over bread slices. Bake approximately 15 minutes or until bread is gently toasted.
• Meanwhile, combine salami, solar dried tomatoes, cheese, olives and basil; mix nicely and set apart. (If combination appears dry, upload 1 teaspoon oil from bottled solar dried tomatoes). Just before serving, spoon salami aggregate over toasts. Makes 12 servings (approximately 24 pieces).

Notes :

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

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