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.

Original recipe makes 24 pieces


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

  • PREP

    10 mins

  • COOK

    20 mins


    30 mins


  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).


Calories: 149 kcal
Carbohydrates: 14.5 g
Cholesterol: 7 mg
Fat: 8.2 g
Fiber: 0.7 g
Protein: 4.6 g
Sodium: 302 mg