Muffaletta Spread

By Tamipri

Ingredients

• 1 1/4 c. pimiento-stuffed green olives
• 1 1/4 c. pitted Kalamata olives
• 3 cloves garlic
• 1/3 c. olive oil
• 2 Tb. red wine vinegar
• 1/2 c. finely chopped salami, (about 2 oz.)
• 1/2 c. finely chopped capocollo, or cooked ham (2 oz.)
• 1/2 c. shredded provolone cheese, (about 2 oz.)
• 2 Tb. snipped fresh parsley
• 1 tsp. dried Italian seasoning, crushed
• 1/4 tsp. ground black pepper
• Toasted baguette-style French bread slices

Preparation

Step 1

In a food processor, combine olives and garlic. Cover and process with 3 or 4 pulses or until finely chopped. With processor running, slowly add olive oil and vinegar until nearly smooth. Transfer olive mixture to a medium bowl. Stir in salami, copocollo, cheese, parsley, Italian seasoning, and pepper. Serve with toasted baguette slices.

To Make Ahead: Prepare as directed. Cover and chill for up to 24 hours.