Muffaletta Spread

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

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