Muffuletta Bruschetta Recipe | Valerie Bertinelli | Food Network

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