Muffuletta Bruschetta Recipe | Valerie Bertinelli

Name: Muffuletta Bruschetta Recipe | Valerie Bertinelli
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

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This Muffuletta Bruschetta recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.

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Cooking tools:

Food processor
Baking sheet
Airtight container
Refrigerator
Baguette knife
Cutting board
Measuring spoon
Serving platter
Chef's knife
Spoon
Bread knife

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