Muffaletta Spread
Recipe from Family Circle

The sandwich filling that originated in New Orleans transforms itself into a tasty spread perfect for a quick, no-fuss snack and starter.



by 4  people


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Yield: about 2-1/4 cups
Total Time: 20 mins
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Ingredients
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    1 1/4  cups 
    pimiento-stuffed green olives
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    1 1/4  cups 
    pitted kalamata olives
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    3   cloves 
    garlic
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    1/3  cup 
    olive oil
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    2   tablespoons 
    red wine vinegar
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    1/2  cup 
    finely chopped salami (2 ounces)
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    1/2  cup 
    finely chopped capocolla or cooked ham (2 ounces)
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    1/2  cup 
    shredded provolone cheese (2 ounces)
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    2   tablespoons 
    snipped fresh parsley
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    1   teaspoon 
    dried Italian seasoning, crushed
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    1/4  teaspoon 
    ground black pepper
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    Assorted crackers or toasted baguette-style French bread slices

Directions
1.
In a food processor, combine olives and garlic. Cover and pulse with three or four on-off turns or until finely chopped. With food processor running, slowly add olive oil and vinegar until nearly smooth. Transfer olive mixture to a medium bowl. Stir in salami, capocolla, cheese, parsley, Italian seasoning, and pepper. Serve with crackers or toasted baguette slices.
Nutrition information
Per Serving: cal. (kcal) 100, Fat, total (g) 10, chol. (mg) 8, sat. fat (g) 2, carb. (g) 2, fiber (g) 1, pro. (g) 2, sodium (mg) 392, Percent Daily Values are based on a 2,000 calorie diet
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