Best Muffuletta Bruschetta Recipes

Muffuletta Bruschetta image

Provided by Valerie Bertinelli

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.

New Orleans-Style Muffuletta Bruschetta Appetizer image

Provided by Daily Inspiration S

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 Bruschetta image

Provided by @MakeItYours

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.