Recipes

Ingredients

• 5 vine-ripened tomatoes, finely chopped
• 4 oz (125 g) Mastro® Hot Calabrese Salami, diced
• 1/2 cup (125 mL) chopped red onion
• 2 cloves garlic, minced
• 1 tsp (5 mL) kosher salt
• 1/2 tsp (2 mL) pepper
• 1/3 cup (75 mL) Mastro® Olive Oil, divided
• 1/4 cup (60 mL) torn fresh basil leaves
• 2 tbsp (30 mL) chopped fresh parsley
• 1 baguette, sliced diagonally
• 1 cup (250 mL) baby arugula
• 2 tbsp (30 mL) prepared balsamic reduction

Directions

1. In bowl, toss together tomatoes, salami, onion, garlic, salt and pepper. Stir in 1/4 cup (60 mL) olive oil, basil and parsley. Let stand at room temperature for 30 minutes.
2. Preheat grill to medium-high heat; grease grates well. Brush both sides of baguette slices with remaining olive oil. Grill for 1 to 2 minutes per side or until well marked and toasted.
3. Spoon tomato mixture onto baguette slices. Top with arugula and drizzle with balsamic reduction.
4. Tip: For a vibrant presentation, use a variety of colourful cherry tomatoes or chopped heirloom tomatoes for the bruschetta.