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 Deets:
Origin:
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.
Crostinis:
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
Ingredients
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
The Rest
- 1 Semolina loaf or baguette
- Extra-virgin olive oil
- Mozzarella Ciliengine
- Slices of prosciutto
- Sesame seeds
- Parsley for garnish
- Sea Salt
- Pepper
Instructions
- 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!
