Pepper & Sopressata Bruschetta

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Pepper & Sopressata Bruschetta

We love the taste of these zesty Italian-style one-bite appetizers—topped with sopressata, red pepper spread and fresh mozzarella—on thin-sliced toasted focaccia bread. If you can’t find focaccia, toasted slices of baguette are a good substitute.

Yield: 2 dozen
Active Time: 20
Total Time: 20


  • 15 ounces focaccia bread
  • 2 ounces very thin slices sopressata (see Tips) or salami
  • 1/2 cup prepared red pepper spread (see Tips)
  • 12 bocconcini (mini fresh mozzarella balls), halved
  • 1 tablespoon finely chopped fresh parsley
  • Freshly ground pepper to taste


  1. Cut focaccia into 12 approximately 2-inch squares; cut each square in half horizontally to get 24 thin squares. Cut sopressata (or salami) into slivers.
  2. Top each piece of focaccia with 1 teaspoon red pepper spread. Divide sopressata (or salami) evenly among the pieces and top with half of a bocconcini. Sprinkle with parsley and pepper.

Tips & Notes

  • Tips: Sopressata is cured Italian sausage similar to salami. Look for it with other cured sausages or in the deli section at well-stocked supermarkets.
  • Look for prepared red pepper spread near other sandwich spreads in most supermarkets. Or puree roasted red peppers in a blender until mostly smooth—use your own puree instead.


Nutrition Per Serving

calories 72
fat 2 g (1 g sat, 1 g mono)
cholesterol 5 mg
carbohydrates 10 g
protein 3 g
fiber 1 g
sodium 173 mg
potassium 9 mg

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1/2 starch, 1/2 fat

From EatingWell November/December 2011