new orleans style muffuletta

posted in: Appetizers

Time:    |    Yield: 2 cups

Muffuletta originated in New Orleans, where it’s used as a sandwich filling. Bursting with flavour, it makes an interesting addition to soups, tomato sauce, pizza and pasta and it’s great all on its own. It’s a staple in my fridge; I love to serve it on the original raincoast crisps® or baguette slices, either straight up or partnered with fresh Canadian mozzarella burrata or fresh ricotta.

Pairs with: raincoast crisps® rosemary raisin pecan, new raincoast veggie flats kale and english walnut

  • STEP 1: Finely chop or pulse in a food processor the green and kalamata olives, artichokes, sun-dried tomatoes, capers, garlic.
  • STEP 2: Place in a bowl and stir to combine. Add oil, sambal oelek, vinegar, rosemary, parsley, oregano and pepper; stir again.
  • STEP 3: Season to taste with salt and pepper.
  • Ingredients
    • ¾ cup green olives, stuffed with pimento
    • ¼ cup Kalamata olives, pitted
    • ¼ cup artichoke hearts
    • ¼ cup sun-dried tomatoes, softened
    • 1 Tbsp. capers, drained
    • 2 cloves garlic
    • ¼ cup olive oil
    • ¼ tsp. sambal oelek*
    • 1 tsp. balsamic vinegar
    • 1 Tbsp. chopped fresh rosemary
    • 1 Tbsp. chopped fresh parsley
    • ¼ tsp. dried oregano
    • ¼ tsp. freshly ground pepper
    • sea salt

    *Sambal oelek is an Indonesian-style spicy sauce made from chilies, salt and vinegar. Look for it in the Asian food section of supermarkets. If you can’t find it, substitute chili sauce.

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