Pepper & Sopressata Bruschetta

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

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Recipe Summary test

total:
20 mins
Servings:
24

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

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

Serving Size:
1 piece
Per Serving:
72 calories; protein 2.6g; carbohydrates 10.5g; dietary fiber 0.6g; sugars 1g; fat 2.2g; saturated fat 1g; cholesterol 5.4mg; vitamin a iu 45.2IU; vitamin c 0.2mg; folate 0.6mcg; calcium 24.3mg; iron 0.6mg; magnesium 1.4mg; potassium 9.1mg; sodium 172.8mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

1/2 starch, 1/2 fat
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