Muffuletta Bruschetta Food

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MUFFULETTA



Muffuletta image

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Provided by LYNNC51

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Steps:

  • Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  • Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  • Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g

MUFFALETTA OLIVE SPREAD



Muffaletta Olive Spread image

Spiced, chopped olives in oil makes a great secret ingredient in muffaletta sandwiches or a tapenade-style topping for crackers or bruschetta.

Time 5m

Yield 1.5 cups

Number Of Ingredients 10

1/2 cup pitted black olives
1/2 cup pitted green olives
1 stalk celery, chopped
2 tablespoons capers
1 red bell pepper, seeded and chopped
2 cloves garlic, peeled and chopped
1/4 cup extra virgin olive oil
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place the olives, celery, capers, bell pepper, and garlic in a food processor. Coarsely chop. With the processor running, slowly add olive oil until the mixture starts to become a spreadable consistency. Transfer the mixture to a bowl and stir in the oregano, basil, and crushed red pepper. Cover the bowl and refrigerate for up to 1 week. Use on a traditional muffaletta sandwich or serve on crackers, pita bread, tortillas, etc.

Nutrition Facts :

REAL N'AWLINS MUFFULETTA



Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Steps:

  • To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
  • To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
  • Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

MUFFULETTA WELLINGTONS



Muffuletta Wellingtons image

This recipe is inspired by the muffuletta, a sandwich originating in New Orleans made with deli meat and olive salad. These are snack-sized sandwiches with all the goodness of a muffuletta baked inside pizza dough. You can substitute the meats for your favorites, like turkey or roast beef. -Chelsea Madren, Fullerton, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons melted butter, divided
1 tablespoon cornmeal
1 tube (13.8 ounces) refrigerated pizza crust
6 tablespoons olive bruschetta
18 slices thinly sliced hard salami
12 slices thinly sliced Black Forest deli ham
6 slices part-skim mozzarella cheese
6 slices provolone cheese
1 tablespoon sesame seeds

Steps:

  • Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal; set aside., Unroll pizza dough; cut into 6 portions. On a floured surface, roll each portion into a 6-in. square. Place 1 tablespoon olive bruschetta in center of each square; top with salami, ham, mozzarella cheese and provolone cheese. Bring 4 corners of dough together above filling; pinch edges to seal., Place in prepared skillet, seam side down. Brush with remaining 2 tablespoons butter; sprinkle with sesame seeds. Bake until golden brown, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 562 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1815mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.

NEW ORLEANS-STYLE MUFFULETTA BRUSCHETTA APPETIZER



New Orleans-Style Muffuletta Bruschetta Appetizer image

Modified this recipe to include the deli meats we enjoy. Feel free to make this your own. This recipe makes a great finger food for parties or an appetizer before a meal. You may toast the bread if desired.

Provided by Daily Inspiration S

Categories     Meat Appetizers

Time 30m

Number Of Ingredients 14

1 c ripe black olives (can use kalamata) - plus extra olives for garnish
1 c green pimento-stuffed olives
1/2 c jarred roasted red bell peppers
1/4 - 1/2 c olive oil
1/4 c red wine vinegar
1 Tbsp fresh parsley - plus extra for garnish
1 tsp dried oregano (or more to taste)
freshly ground black pepper
1 baguetti sliced into 1/4 inch slices
20 slices provolone cheese
10 slices ham
10 slices salami
10 slices soprassata (or your choice of italian deli meat)
1 c mini mozzarella balls to serve in center of platter

Steps:

  • 1. Combine black olives through black pepper in a food processor and pulse 8-10 times until coarse - not smooth.
  • 2. Slice the bread into 1/4 inch slices and arrange on a sheet pan. Spread 1 teaspoon of olive mixture on bread.
  • 3. If your bread is narrow, you might need to slice your cheese and meats in half. Next add cheese on top of olive mixture followed by a slice of salami, then ham, then sopressata. Add one more slice of provolone on top of meats. For larger gatherings,slice each piece of bread in half to make them easier to eat. Garnish each piece of bruschetta with an olive run through a toothpick.
  • 4. Arrange bruschetta on a platter and garnish with extra parsley and toothpick studded mini mozzarella balls.

MUFFULETTA SPREAD



Muffuletta Spread image

Categories     Condiment/Spread     Food Processor     Garlic     Herb     Olive     Onion     Appetizer     Vegetarian     Spring     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 12

1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
1 tablespoon freshly grated horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup olive oil
Italian bread slices, toasted

Steps:

  • Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bread.

MUFFULETTA BRUSCHETTA



Muffuletta Bruschetta image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 40 bruschetta

Number Of Ingredients 15

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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