Loaded with pepperoni slices, juicy tomatoes, and fresh basil, this Pepperoni Bruschetta is the perfect appetizer or spring-time snack!
- ¾ cup mini pepperoni
- ¼ cup olive oil
- 4 medium tomatoes diced
- 2 tablespoons fresh basil leaves chopped
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 loaf french bread
- ¼ cup pepperoni
- 4-6 tablespoons balsamic glaze for drizzle
Set oven to medium broil setting.
In a medium bowl, combine the mini pepperoni, olive oil, tomatoes, basil, garlic, salt, and pepper. Stir thoroughly. Set aside.
Cut bread into thin slices and place on a large baking tray. Lightly drizzle with olive oil and toast bread until broiler until browned.
Remove from oven and place 2 pieces of pepperoni on each slice. Then top with 1 tablespoon of bruschetta mixture on each slice. Drizzle with balsamic glaze and serve immediately.
Serving: 1g | Calories: 191kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 436mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg