Pepper & Sopressata Bruschetta
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.Advertisement
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.
1/2 starch, 1/2 fat