Muffuletta is a popular Italian sandwich originating in New Orleans and has a delicious olive spread that gives it tons of flavor. These crostinis takes that flavorful olive spread and turn it into fantastic appetizer idea.
The OG muffaletta started in New Orleans at Central Grocery where it is still made today. The Italian sandwich is made with meats and a spicy, flavorful olive salad. These muffuletta & prosciutto crostinis take the best of that, and turn it into a flavorful appetizer.
The olive spread:
This olive spread truly makes any sandwich better. I’ve made it on a delicious breakfast sandwich before, and it keeps well in the fridge to have on hand as a dip, spread, you name it.
When I look for an easy appetizer idea, I also go to crostinis. They are quick, cheap and usually look beautiful. This recipe combines only a few ingredients and looks so seasonal around the holidays.
Muffuletta & Prosciutto Crostinis
The Olive Spread
- 3/4 cup Pitted mixed oil-packed olives
- 1/2 cup Giardiniera (Italian-style pickled vegetable salad
- 1/4 cup Chopped roasted red peppers
- 2 tbsp Parsley leaves
- 2 tbsp Capers
- 1 Garlic clove, minced
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Red wine vinegar
- 1 Semolina loaf or baguette
- Extra-virgin olive oil
- Mozzarella Ciliengine
- Slices of prosciutto
- Sesame seeds
- Parsley for garnish
- Sea Salt
- Combine olives, giardiniera, peppers, parsley, capers, and garlic in a food processor. Pulse to chop until combined. Transfer to a bowl and add olive oil and red wine vinegar. Stir to combine. This spread is even better overnight but of course is still good as is.
- Slice a semolina baguette and coat in olive oil. Cook in a skillet for about 2-3 min per side. Alternatively you could bake in oven on a sheet pan until nicely browned.
- Add spread to crostinis, followed by sliced mozzarella and prosciutto. Top them all with sesame seeds and parsley. Enjoy!