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Pepper & Sopressata Bruschetta

http://www.eatingwell.com/recipes/pepper_bruschetta.html

From EatingWell:  November/December 2011

We love the taste of these zesty Italian-style one-bite appetizers—topped with sopressata, red pepper spread and fresh mozzarella—on thin-sliced toasted focaccia bread. If you can’t find focaccia, toasted slices of baguette are a good substitute.

2 dozen | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 15 ounces focaccia bread
• 2 ounces very thin slices sopressata (see Tips) or salami
• 1/2 cup prepared red pepper spread (see Tips)
• 12 bocconcini (mini fresh mozzarella balls), halved
• 1 tablespoon finely chopped fresh parsley
• Freshly ground pepper to taste

Preparation

1. Cut focaccia into 12 approximately 2-inch squares; cut each square in half horizontally to get 24 thin squares. Cut sopressata (or salami) into slivers.
2. Top each piece of focaccia with 1 teaspoon red pepper spread. Divide sopressata (or salami) evenly among the pieces and top with half of a bocconcini. Sprinkle with parsley and pepper.

Nutrition

Per piece : 72 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 5 mg Cholesterol; 10 g Carbohydrates; 3 g Protein; 1 g Fiber; 173 mg Sodium; 9 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 fat

Tips & Notes

• Tips: Sopressata is cured Italian sausage similar to salami. Look for it with other cured sausages or in the deli section at well-stocked supermarkets.
• Look for prepared red pepper spread near other sandwich spreads in most supermarkets. Or puree roasted red peppers in a blender until mostly smooth—use your own puree instead.