Video Image

Salami, Sopressata & Sun-Dried Tomato Pesto-Marinated Mozzarella Crostini


1 package (8 ounces) fresh mozzarella cheese pearls, drained
¼ cup sun-dried tomato pesto
16 (½-inch-thick) slices French baguette
2 tablespoons olive oil
½ (6-ounce) package Fiorucci® Uncured Salami Milano, chopped
½ (6-ounce) package Fiorucci® Uncured Sopressata, chopped
1 tablespoon chopped fresh basil


Prep: 15 minutes plus chilling | Bake: 8 minutes | Serves: 8

1. In a medium bowl, stir cheese and pesto; cover and refrigerate at least 2 hours or up to overnight.
2. Preheat oven to 350°. Place baguette slices on a rimmed baking pan; brush both sides with oil. Bake baguette slices 8 minutes or until golden brown and toasted.
3. Add salami and sopressata to the cheese mixture; toss. Makes about 2½ cups.
4. Top baguette with salami mixture; sprinkle with basil.


Approximate nutritional values per serving (2 crostini): 269 Calories, 17g Fat (6g Saturated), 39mg Cholesterol, 644mg Sodium, 17g Carbohydrates, 1g Fiber, 2g Sugars, 13g Protein