Antipasto Bruschetta
Minutes Prep time: 20
Minutes Total time: 80
Servings: 28
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 80
Servings: 28
Difficulty: easy
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 jar (7.5 oz each) marinated artichoke hearts, drained, chopped
3-1/2 ounces Genoa Italian salami, diced (3-1/2 ounces = about 3/4 cup diced)
3 ounces smoked provolone cheese, diced (3 ounces = about 1/2 cup diced)
2 tablespoons canola oil
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon ground black pepper
56 slices (1/2-inch thick) French baguette, toasted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 36 mg | 4% |
Carbohydrate | 8 g | 3% |
Cholesterol | 6 mg | 2% |
Total Fat | 4 g | 6% |
Iron | 1 mg | 4% |
Calories | 80 kcal | 4% |
Sodium | 213 mg | 9% |
Protein | 3 g | 6% |
Saturated Fat | 1 g | 6% |
Sugars | 1 g | 0 |
Vitamin C | 2 mg | 3% |
Combine drained tomatoes, artichokes, salami, cheese, oil, parsley and pepper in medium bowl; stir until blended. Refrigerate at least 1 hour for flavors to blend.
Place 1 tablespoon tomato mixture on each bread slice. Serve immediately.
Antipasto Bruschetta