Pepper & Sopressata Bruschetta

November/December 2011

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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.

Pepper & Sopressata Bruschetta

Makes: 2 dozen

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Total Time:


  • 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


  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 & 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.


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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Recipe Categories

Ease of Preparation
Total Time
30 minutes or less
8 or more
Preparation/ Technique
Type of Dish
Health & Diet Considerations
Low carbohydrate
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