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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

72.1 calories; protein 2.6g 5% DV; carbohydrates 10.5g 3% DV; exchange other carbs 0.5; dietary fiber 0.6g 3% DV; sugars 1g; fat 2.2g 3% DV; saturated fat 1g 5% DV; cholesterol 5.4mg 2% DV; vitamin a iu 45.2IU 1% DV; vitamin c 0.2mg; folate 0.6mcg; calcium 24.3mg 2% DV; iron 0.6mg 4% DV; magnesium 1.4mg 1% DV; potassium 9.1mg; sodium 172.8mg 7% DV; thiamin 0.1mg 10% DV; added sugar 1g.