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
YIELD
about 2-1/4 cups
TOTAL TIME
20 mins
Ingredients
  • 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
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

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
Comments
Back to Top