Pepper & Sopressata Bruschetta

Pepper & Sopressata Bruschetta

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From: EatingWell Magazine, 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.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 15 ounces focaccia bread
  • 2 ounces very thin slices sopressata (see Tips) or salami
  • ½ 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


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  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 72 calories; 2 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 3 g protein; 1 mcg folate; 5 mg cholesterol; 1 g sugars; 1 g added sugars; 45 IU vitamin A; 0 mg vitamin C; 24 mg calcium; 1 mg iron; 173 mg sodium; 9 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ fat

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