Okay, first things first… I am so terribly sorry it has been awhile since I last blogged! Between starting MBA School and this beautiful Arizona springtime weather, I have been quite the busy gal!
We are headed to dinner this evening with a fabulous couple friend at Postino Arcadia. This place is fab-o! On Monday and Tuesday evenings, you get a board of bruschetta and a bottle of wine for $20. This bruschetta isn’t any old bruschetta. It’s very rich and filling (pics to come soon)…
Anywho, it made me think of this simple and tasty recipe. It's no Postino, but it's a great appetizer or snack! I had some leftover french bread and was waiting for dinner to finish cooking a few days ago, so I whipped this one right up.
Slice your french bread:
Drizzle it with a little olive oil:
Top with some shredded Parmesan cheese...
Then some salami...
And then a little more parm cheese on top.
Throw it in your convection oven (I LOVE that fan bake setting)...
Take it out when the cheese on top is toasty:
Simple and such a crowd pleaser!
As always, here's the recipe!
Makes: 12 Apertivos
1 French Bread Loaf
3 Tsp Olive Oil
1.5 Cups Parmesan cheese, plus more for topping
24 slices of Salami
Preheat oven to 450 degrees. Slice the french bread into 12 slices. Place slices on a baking sheet. Drizzle olive oil on top of bread. Divide Parmesan cheese evenly among the slices of bread. Top each slice with two salami slices. Sprinkle more Parmesan cheese on top and place in the oven for 5-7 minutes, or until cheese is melted and crispy on top.