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Sun Dried Tomato & Salami Bruschetta

prep time: 10

total time: 25-30 minutes

Makes: 12 servings

Diced Margherita® Genoa salami, smoked gouda cheese, chopped calamata olives and zesty seasoning make for a light yet satisfying appetizer.


  • 1 (10 ounce, 12-inch long) loaf French bread baguette
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • ½ cup finely diced thickly sliced deli Margherita® Genoa or Hard Salami (2 ounces)*
  • ¼ cup finely chopped drained 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
*Packaged Margherita® Cracker Size Salami may be substituted.


  1. Heat oven to 375°F. Cut bread crosswise into ½-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).