Ingredients Print this recipe
- ½ French baguette
- ¼ pound DI LUSSO® Provolone, sliced thin (at the deli counter)
- 8 tablespoons pesto
- ¼ pound DI LUSSO® Sopressata Salami, sliced thin (at the deli counter)
- 4 tablespoons fresh basil, finely chopped
- Cracked pepper, to taste
Herbed Olive Oil
- ¼ cup olive oil
- 1 tablespoon fresh basil
- ¼ teaspoon garlic powder
- ½ teaspoon pepper
- 1 pinch salt
Preheat oven to 425° F. Slice baguette into 8, 1-inch thick rounds. Mix ingredients for herbed olive oil. Brush herbed olive oil on both sides of each baguette round. Place rounds on a parchment paper-lined baking sheet. Bake for 5-6 minutes, flipping once halfway through.
Top baguette rounds with 1 tablespoon pesto, 1 cheese slice and 1 sopressata slice. Sprinkle with fresh basil and cracked pepper.