Time: 35 min.
Complexity: easily
Servings: 40

Valerie Bertinelli makes bruschetta inspired by the muffuletta, a classic New Orleans sandwich with several types of Italian cheese and deli meats, including salami and mortadella. She tops each serving with a spread of black and green olives.

Ingredients:

Olive spread

• 1 cup pitted Kalamata olives
• 1 cup pimento-stuffed manzanilla olives
• 1/2 cup coarsely chopped roasted sweet red pepper (about 1 whole pepper, canned or fresh)
• 0.5 cups extra-virgin olive oil + extra for frying
• 1/4 cup red wine vinegar
• 2 tablespoons coarsely chopped fresh parsley
• 1 tablespoon coarsely chopped fresh oregano
• Freshly ground black pepper

Bruschetta

• 1 baguette (about 60 cm long), cut diagonally into 40 slices 0.5 cm thick.
• 20 slices fresh mozzarella, 0.5 cm thick (700 g), cut in half
• 10 thin slices of provolone cheese (200 g), cut into quarters
• 10 thin slices mortadella (80 g), cut into quarters
• 10 thin slices of capicola (80 g), cut into quarters
• 10 thin slices Genoa salami (80 g), cut into quarters
• 40 small leaves of fresh basil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

capicola, mortadella sausage, olive, toasts, salami, basil, oregano, wine vinegar

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Preparation:

Step 1
• Olive spread:
  
  Combine all the olives, roasted peppers, olive oil, vinegar, parsley, and oregano in a food processor. Pulse 8-10 times until the mixture is evenly distributed but the pieces are no larger than peas. If not using immediately, transfer the spread to a container, seal tightly, and refrigerate for up to 4 days. Yield: 2 tbsp.
Step 2
• Bruschetta:
  
  Place baguette slices on two baking sheets. Drizzle each slice with 1 teaspoon of olive oil. Top with a slice of mozzarella, provolone, mortadella, capicola, and salami. At this point, the bruschetta can be refrigerated for up to 4 hours. Remove from the refrigerator 30 minutes before serving. Spoon some olive oil over the top and garnish with a basil leaf. Serve immediately.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.