Pepperoni and Olive Bruschetta

(from kintyre’s recipe box)

Source: Gallo recipe card

Cook time: 2 minutes
Serves 8 people

Categories: appetizers, not tried

Ingredients

  • 10 ounces (16 slices) Italian Baguette, prebaked, 1/4 inch slice
  • 1/4 cup olive oil
  • 2 teaspoons Kosher Salt or Table salt
  • 1 teaspoon Black Pepper
  • 8 ounces Olive Tapenade, pre-made
  • 8 ounces Gallo Salame Pepperoni, sliced
  • 5 ounces Mozzarella cheese, shredded
  • 2 tablespoons Italian Parsley, finely chopped

Directions

  1. Brush the sliced bread with olive oil.

  2. Sprinkle salt and pepper across all of the sliced bread.

  3. Grill sliced bread on both sides until char marks are apparent.

  4. Evenly distribute the olive tapenade across one side of each piece of bread.

  5. Place the pepperoni on top of the tapenade, sprinkle with mozzarella cheese and place on a sheet pan under a broiler for 2 minutes (until cheese melts and begins to brown).

  6. Sprinkle with Italian parsley as garnish.

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