recipes

new orleans style muffuletta

posted in: Appetizers | Time: 15 minutes | Yield: 2 cups | Print Recipe

Muffuletta originated in New Orleans, where it’s used as a sandwich filling. Bursting with flavor, 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 soft goat cheese.

Pairs with: lesley stowe raincoast crisps^® rosemary raisin pecan, , lesley stowe raincoast cheese crisps^™ aged cheddar and harissa, lesley stowe raincoast crisps^® cranberry and hazelnut

Directions

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

NOTE

*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.