1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 jar (7.5 oz each) 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
|% Daily Value|
|Total Fat||4 g||5%|
|Saturated Fat||1 g||5%|
|Dietary Fiber||1 g||3%|
|Vitamin C||2 mg||3%|
|Vitamin A||83 iu||2%|
Combine drained tomatoes, artichokes, salami, cheese, oil, parsley and pepper in medium bowl; stir until blended. Refrigerate at least 1 hour for flavors to blend.
Place 1 tablespoon tomato mixture on each bread slice. Serve immediately.
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