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Muffaletta Spread
Nb persons: 0
Yield: 2 1/4 cups
Preparation time:
Total time: 20 minutes
Source: Our Best Holiday Menus magazine 2008
| 1 1/4 c. | pimiento-stuffed green olives |
| 1 1/4 c. | pitted Kalamata olives |
| 3 | cloves garlic |
| 1/3 c. | olive oil |
| 2 Tb. | red wine vinegar |
| 1/2 c. | finely chopped salami, (about 2 oz.) |
| 1/2 c. | finely chopped capocollo, or cooked ham (2 oz.) |
| 1/2 c. | shredded provolone cheese, (about 2 oz.) |
| 2 Tb. | snipped fresh parsley |
| 1 tsp. | dried Italian seasoning, crushed |
| 1/4 tsp. | ground black pepper |
| Toasted baguette-style French bread slices |
In a food processor, combine olives and garlic. Cover and process with 3 or 4 pulses or until finely chopped. With processor running, slowly add olive oil and vinegar until nearly smooth. Transfer olive mixture to a medium bowl. Stir in salami, copocollo, cheese, parsley, Italian seasoning, and pepper. Serve with toasted baguette slices.
To Make Ahead: Prepare as directed. Cover and chill for up to 24 hours.
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