Margherita Sun Dried Tomato And Salami Bruschetta Recipes
GARLIC-SUN-DRIED TOMATO BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.
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.
Provided by Margherita Meats
Categories Margherita® Meats
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- 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).
Nutrition Facts : Calories 148.9 calories, Carbohydrate 14.5 g, Cholesterol 6.5 mg, Fat 8.2 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 302.2 mg, Sugar 0.6 g
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