Margherita^®

Sun Dried Tomato & Salami Bruschetta

1		(10 ounce, 12-inch long) loaf French bread baguette
¼		cup olive oil
3		cloves garlic, minced
½		cup finely diced thickly sliced deli Margherita® Genoa or Hard Salami (2 ounces)*
¼		cup finely chopped drained sun dried tomatoes packed in oil
¼		cup finely diced smoked Provolone or smoked Gouda cheese
2		tablespoons finely chopped pitted calamata olives
2		tablespoons chopped fresh basil or Italian parsley

*Packaged Margherita® Cracker Size Salami may be substituted.

1.		Heat oven to 375°F. Cut bread crosswise into ½-inch thick slices; arrange on a baking sheet. Combine oil and garlic; spoon over bread slices. Bake about 15 minutes or until bread is lightly toasted.
2.		Meanwhile, combine salami, sun dried tomatoes, cheese, olives and basil; mix well and set aside. (If mixture seems dry, add 1 teaspoon oil from bottled sun dried tomatoes). Just before serving, spoon salami mixture over toasts. Makes 12 servings (about 24 pieces).