Pepperoni and Olive Bruschetta
(from kintyre’s recipe box)
Source: Gallo recipe card
Cook time: 2 minutesServes 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
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Brush the sliced bread with olive oil.
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Sprinkle salt and pepper across all of the sliced bread.
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Grill sliced bread on both sides until char marks are apparent.
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Evenly distribute the olive tapenade across one side of each piece of bread.
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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).
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Sprinkle with Italian parsley as garnish.