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Baked Blushing Bruschetta
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|2 slices large, thick Boule Bread|
|2 tablespoons Elki's Green Olive Tapenade|
|3 1/2 oz Rembrandt cheese, sliced|
|8 thin slices salami|
|Small handful arugula leaves|
|Olive oil, for drizzling|
- Preheat skillet. Toast one side of the bread slices until golden brown. Flip toasted bread on baking sheet and spread on the Elki Green Olive Tapenade on untoasted side. Top each with slices of Rembrandt cheese and salami and finish with a little more tapenade.
- Place under broiler until cheese melts and bubbling hot.
- Top with arugula leaves, drizzle with a little olive oil and serve.
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