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Pepper & Sopressata Bruschetta
http://www.eatingwell.com/recipes/pepper_bruschetta.html From EatingWell:
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.
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
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.
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.
Per piece :
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.