ANTIPASTO BRUSCHETTA

  

August 3, 2017

ANTIPASTO BRUSCHETTA 5 0 5 0

A make ahead recipe of tomatoes with marinated artichokes, salami and smoked cheese for a flavorful topper on toasted baguette bread

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 28

Ingredients

1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained

1 jar (7.5 oz each) marinated artichoke hearts, drained, chopped

3-1/2 ounces Genoa Italian salami, diced (3-1/2 ounces = about 3/4 cup diced)

3 ounces smoked provolone cheese, diced (3 ounces = about 1/2 cup diced)

2 tablespoons Pure Wesson® Canola Oil

2 tablespoons chopped fresh Italian (flat-leaf) parsley

1/4 teaspoon ground black pepper

56 slices (1/2-inch thick) French baguette, toasted

Directions

1Combine drained tomatoes, artichokes, salami, cheese, oil, parsley and pepper in medium bowl; stir until blended. Refrigerate at least 1 hour for flavors to blend.

2Place 1 tablespoon tomato mixture on each bread slice. Serve immediately.

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