Muffuletta Appetizer Recipe
Makes about 24 appetizers
1 jar Tuscan olive tapenade (see Cook’s Notes)
1-1/2 teaspoons dried oregano
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
2 large (6 – 8”), crusty sandwich rolls or a baguette, split
1/2 pound sliced Genoa salami
1/2 pound sliced Cappicola ham
1/2 pound sliced provolone
24 pitted olives
In a small bowl, combine the olive tapenade with the oregano, parsley, and garlic. Mix well. Spread 1/4 of the olive spread on the bottom half of each roll. Top the olive salad with the salami, ham, and provolone.
To serve, slice each sandwich into 6 – 8 slices, add a pitted olive and skewer with a tooth pick.
If the top of the roll is too rounded and the roll won’t lay flat, simply cut off the excess to form a level surface.
If Tuscan Olive Tapenade is not available, use any chunky olive spread. If it needs more taste, mix in 1-1/2 teaspoons dried oregano, 2 tablespoons chopped fresh parsley, and 1 clove minced garlic before spreading on bread.
I prefer a thicker layer of Tuscan Olive Spread so I use 1-1/2 jars when making the full recipe. The leftovers can be used in salad dressings, pastas, or on crackers.
For a heated Muffuletta, preheat the oven to 350°F. Place the sandwiches on a baking sheet. Make a foil ‘tent’ to cover, by sticking a wooden tooth pick in each sandwich, then placing the foil over the top, tucking the foil under the sides of the baking sheet to secure. The idea is to keep the foil from touching the cheese. Heat in the oven for 15 minutes or until the cheese melts. Slice as above and serve hot.
Purchase olive tapenades and other specialty foods directly from The Posh Gourmet Tuscan Olive Spread
This site needs an editor - click to learn more!
Editor's Picks Articles
Top Ten Articles
Content copyright © 2022 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.