MUFFULETTA BRUSCHETTA RECIPE | VALERIE BERTINELLI | FOOD ...
Provided by Valerie Bertinelli
Categories appetizer
Total Time 35 minutes
Cook Time 35 minutes
Yield 40 bruschetta
Number Of Ingredients 15
Steps:
- 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.
MUFFULETTA BRUSCHETTA RECIPE | VALERIE BERTINELLI | FOOD ...
Provided by Valerie Bertinelli
Categories appetizer
Total Time 35 minutes
Cook Time 35 minutes
Yield 40 bruschetta
Number Of Ingredients 15
Steps:
- 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.
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MUFFULETTA BRUSCHETTA RECIPE | VALERIE BERTINELLI | FOOD ...
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Reviews 5
Total Time 35 minutes
Category appetizer
Reviews 5
Total Time 35 minutes
Category appetizer
- 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.
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Made per the recipe, thought I opted NOT to flatten w/a knife. This yielded 38 smallish cookies for me. I made half *plain* and half I rolled in colored sugar. The dough was super easy to work with, but I'm def glad I used my KA mixer; this would be a bit of a work out to mix by hand. TY for a great sugar cookie recipe…
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CRACKED SUGAR COOKIES I RECIPE | ALLRECIPES
Made per the recipe, thought I opted NOT to flatten w/a knife. This yielded 38 smallish cookies for me. I made half *plain* and half I rolled in colored sugar. The dough was super easy to work with, but I'm def glad I used my KA mixer; this would be a bit of a work out to mix by hand. TY for a great sugar cookie recipe…
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