- Posted in: Appetizers
- Time:
- 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:
- raincoast crisps® rosemary raisin pecan
- aged cheddar and harissa
- raincoast crisps® cranberry and hazelnut
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
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.
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.
