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Antipasto Bruschetta

Antipasto Bruschetta

A make ahead recipe of tomatoes with marinated artichokes, salami and smoked cheese for a flavorful topper on toasted baguette bread.


  • 1 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 (7.5 ounce) jar marinated artichoke hearts, drained, chopped
  • 3 1/2 ounces Genoa Italian salami, diced (3-1/2 ounces = about 3/4 cup diced)
  • 3 ounces smoked provolone cheese, diced (3 ounces = about 1/2 cup diced)
  • 2 tablespoons Pure Wesson® Canola Oil
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1/4 teaspoon ground black pepper
  • 56 slices (1/2-inch thick) French baguette, toasted


  1. Combine drained tomatoes, artichokes, salami, cheese, oil, parsley and pepper in medium bowl; stir until blended.
  2. Refrigerate for at least 1 hour for flavors to blend.
  3. Place 1 tablespoon tomato mixture on each bread slice.
  4. Serve immediately.

Prep Time 20 min | Total Time 1 1/2 hr | Yield: 28 servings

Recipe and photo credit: ConAgra Foods


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