Chef Becky’s Genoa Bread: Pesto, Sun-Dried Tomatoes, Salami and Parmesan

19 Apr Chef Becky’s Genoa Bread: Pesto, Sun-Dried Tomatoes, Salami and Parmesan

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I know you’re going to love this party-perfect appetizer!! Make it ahead of time and take “ready to bake” to any party! All you need is baguette, cream cheese, pesto, salami, sun-dried tomatoes, and Parmesan Cheese.

Genoa Bread

  • Baguette
  • Soft Cream Cheese
  • Pesto
  • Quality Salami, thinly sliced, casing removed
  • Sun-Dried Tomatoes, oil-packed, thinly sliced
  • Parmesan Cheese
  1. Slice bread into ½ inch thick slices. Using a butter knife or silicone spatula, spread a thin layer of soft cream cheese on top of each slice of bread (about 1 ½ teaspoons cream cheese on each slice of bread).
  2. Place about ¾ teaspoon pesto on top of the cream cheese. Spread it evenly, using the back of a spoon.
  3. Thinly slice the salami with as sharp knife, and remove the casing. Slice into half-moon shapes. Arrange on top of the bread.
  4. Drain the sun-dried tomatoes, and place on top of the salami.
  5. Sprinkle with parmesan cheese.
  6. Place on a foil-lined baking sheet.
  7. Bake in a 400 degree oven for 7 to 8 minutes.