Pepper & Sopressata Bruschetta

From EatingWell: 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.

Makes: 2 dozen

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Low carbohydrate |

View Our Nutrition Guidelines »

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

Preparation

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 & 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.

Nutrition

Per piece: 72 calories; 2 g fat ( 1 g sat , 1 g mono ); 5 mg cholesterol; 10 g carbohydrates; 1 g added sugars; 3 g protein; 1 g fiber; 173 mg sodium; 9 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 1/2 fat

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