Steps to Prepare Pasta Margherita Poiatti

Margherita&Reg; Sun-Dried Tomato And Salami Bruschetta

Federico fellini is quoted for saying that 'life is a combination of magic and pasta.'

Recipe Summary Margherita&Reg; 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.

Ingredients | Pasta Margherita Poiatti

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

Directions

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(R) Cracker Size Salami may be substituted.

Info | Pasta Margherita Poiatti

prep: 10 mins cook: 20 mins total: 30 mins Servings: 12 Yield: 24 pieces

TAG : Margherita&Reg; Sun-Dried Tomato And Salami Bruschetta

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