Muffuletta Bruschetta

By jenlin

Ingredients

• 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

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

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.