MUFFULETTA BRUSCHETTA

Muffuletta Bruschetta image

Provided by Valerie Bertinelli

Time 35m

Yield 40 bruschetta

Number Of Ingredients 15

Ingredients

1 cup pitted Kalamata olives
1 cup pimiento-stuffed Manzanilla olives
1/2 cup roughly chopped roasted red pepper (about 1 whole pepper, jarred or fresh)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons roughly chopped fresh parsley
1 tablespoon roughly chopped fresh oregano
Freshly ground black pepper
1 baguette (about 24 inches long), sliced on the bias into forty 1/4-inch-thick rounds
Twenty 1/4-inch slices fresh mozzarella (1 1/2 pounds), cut into half-moons
10 thin slices provolone cheese (7 ounces), cut into quarters
10 thin slices mortadella (3 ounces), cut into quarters
10 thin slices capicola (3 ounces), cut into quarters
10 thin slices Genoa salami (3 ounces), cut into quarters
40 small fresh basil leaves

Steps:

For the olive spread: Combine the Kalamata and Manzanilla olives, red pepper, olive oil, vinegar, parsley and oregano in a food processor. Pulse 8 to 10 times, until evenly incorporated but still chunky (nothing larger than pea-size). If not using immediately, transfer the spread to an airtight container and refrigerate for up to 4 days. (Makes 2 cups.)
For the bruschetta: Lay the baguette slices on two baking sheets. Top each slice with 1 teaspoon of the olive spread. Then layer the slices with a piece of mozzarella, followed a piece each of provolone, mortadella, capicola and salami. (At this point, the bruschetta can be stored in the refrigerator for up to 4 hours; remove from the fridge 30 minutes prior to serving.) Finish the bruschetta with a small dollop of olive spread, and garnish with a basil leaf. Serve immediately.

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Yvonne Adu

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This was a fun and easy recipe to make. I'm definitely going to try it again with different toppings.

Nisha Bass

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I've never had muffuletta before, but this bruschetta was a great introduction. The flavors were well-balanced and the bread was crispy.

Adeyemi Adekunle

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Delicious! I made this for a potluck and it was a huge success.

JISAD Khan

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The muffuletta bruschetta was easy to make and very tasty. I used a store-bought olive salad, which saved me time.

Miracle Augustine

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This is a great way to use up leftover muffuletta bread. I also added some chopped artichoke hearts to the olive salad, which gave it a nice extra flavor.

Wahed Jadon

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I love muffulettas, so I was excited to try this bruschetta version. It did not disappoint! The olive salad was especially delicious.

Kaitlin Shufelt

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This muffuletta bruschetta was a hit at my party! The flavors were amazing and the bread was perfectly toasted. I will definitely be making this again.

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