Loaded smoked gouda garlic bread topped with artichoke hearts, kalamata olives, and sopressata salami makes a quick and easy appetizer for summer entertaining. Imagine buttery garlic bread with smoky cheese and meat layered on top – the only way to make garlic bread even more addicting!
⅓cupchopped artichoke hearts, canned or marinated are both great!
8thin slices sopressata salami, or other favorite thinly sliced cured meat
½cuparugula
Freshly ground pepper, to taste
INSTRUCTIONS
Preheat oven to 400°F and place baguette halves face up on a baking sheet (use parchment paper for easy clean-up!).
In a small bowl, mix the butter, garlic and parsley. Spoon this mixture evenly over the faces of the bread.
Sprinkle half of the shredded gouda on top of the faces of the bread, reserving half of the cheese for topping later.
Divide the olives and artichoke hearts over the faces of the bread and sprinkle the remaining half of the cheese on top.
Bake for 20-23 minutes, until the cheese is melted and bubbling.
While the cheese is still hot, place the thinly sliced salami on top with a few wavy folds, pressing the edges into the cheese.
Top with arugula and a few cracks of freshly ground pepper.
Slice and serve warm.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.