SALSA BRUSCHETTA RECIPES

Name: Muffuletta Bruschetta
Cook time: 35 min
Total time: 35 min
Yield: 40 bruschetta
Ingredients: 1 cup pitted Kalamata olives; 1 cup pimiento-stuffed Manzanilla olivesu00A0; 1/2 cup roughly chopped roasted red pepper (about 1 whole pepper, jarred or fresh)u00A0; 1/2 cup extra-virgin olive oilu00A0; 1/4 cup red wine vinegaru00A0; 2 tablespoons roughly chopped fresh parsleyu00A0; 1 tablespoon roughly chopped fresh oreganou00A0; 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-moonsu00A0; 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 leavesu00A0

More about "salsa bruschetta recipes"

MUFFULETTA BRUSCHETTA RECIPE | VALERIE BERTINELLI | FOOD ...

Muffuletta Bruschetta Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories appetizer

Total Time 35 minutes

Cook Time 35 minutes

Yield 40 bruschetta

Number Of Ingredients 15

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

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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