[an error occurred while processing this directive] Calabrese Salami Bruschetta - Steven and Chris
Calabrese Salami Bruschetta

Calabrese Salami Bruschetta


If you are having a party, this Italian appetizer from Chef Daniel Mezzolo is fast and furious and tastes great.

Calabrese Salami Bruschetta


1 baguette, sliced into 1 cm ovals
1 medium zucchini, thinly sliced, half moons
5 slices Calabrese salami, thinly sliced
1 cup grape tomatoes, quartered
1 large clove garlic, minced
1/4 cup olive oil, divided
to taste salt and pepper


  1. Brush sliced baguette with olive oil and sprinkle with salt and pepper. Add to large baking tray. 
  2. Toss zucchini sliced in half moons with a splash of olive oil and a pinch of salt and pepper. Add to tray, lay out flat.
  3. Add zucchini and baguette to oven.
  4. Bake at 375 for 5-7 minutes.
  5. Combine sliced calabrese salami, zucchini, tomatoes, garlic, oil, salt and pepper, stir to combine.
  6. Top each crostini with a heaping tablespoon of mixture.
  7. Serve on a large board or decorative plate.


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