Margherita® Sun-Dried Tomato And Salami Bruschetta

• 1 (10 ounce) (12-inch) French baguette
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 ounces finely diced, thickly sliced deli Margherita(R) Genoa or Hard Salami*
• 1/4 cup drained, finely chopped sun-dried tomatoes (packed in oil)
• 1/4 cup finely diced smoked provolone or smoked Gouda cheese
• 2 tablespoons finely chopped pitted calamata olives
• 2 tablespoons chopped fresh basil or Italian parsley

1. Heat oven to 375 degrees F. Cut bread crosswise into 1/2-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).

olive oil, garlic, deli, tomatoes, provolone, olives, fresh basil

Taken from www.allrecipes.com/recipe/235114/margherita-sun-dried-tomato-and-salami-bruschetta/ (may not work)