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. Source: EatingWell Magazine, November/December 2011

EatingWell Test Kitchen


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.


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 Facts

72 calories; 2.2 g total fat; 1 g saturated fat; 5 mg cholesterol; 173 mg sodium. 9 mg potassium; 10.5 g carbohydrates; 0.6 g fiber; 1 g sugar; 2.6 g protein; 45 IU vitamin a iu; 1 mcg folate; 24 mg calcium; 1 mg iron; 1 mg magnesium; 1 g added sugar;