MUFFULETTA BRUSCHETTA

Muffuletta Bruschetta image

Provided by Valerie Bertinelli

Time 35m

Yield 40 bruschetta

Number Of Ingredients 15

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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.