Open-Faced Muffuletta Appetizer
Layer up the flavor on each slice of toast for this hearty appetizer. Play with this recipe each time you serve it. We love mortadella for its smooth texture, and spicy capicola for its heat, but you should use your own favorite Italian cured meats. Prosciutto, pepperoni, soppressata, or any salami would be delicious. You also might substitute mozzarella for provolone.
open-faced muffuletta appetizer recipe
- Yield: 2 dozen pieces
- Prep Time: 30 minutes
- Cook Time: 5-10 minutes
muffuletta appetizer ingredients
- 1 baguette
- 1/2-3/4 lbs mortadella
- 1/2-3/4 lbs spicy capicola
- 8 slices provolone, each quartered
- 1 jar (approximately 6 ounces) garlic-stuffed olives
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tsp dried oregano
- Preheat the oven to 400 degrees.
- Thinly slice the baguette on a bias. Place in a single layer on a cookie sheet.
- Layer each slice of bread with a slice each of mortadella and capicola, and one piece of provolone cheese.
- Drain the olives and pulse to your desired consistency in a food processor.
- Transfer the olives to a bowl and combine with the red wine vinegar, balsamic vinegar, olive oil, and oregano. Stir together and let marinate.
- When you are ready to serve, pop the cookie sheet into the oven and toast the open-faced stacks until the cheese melts.
- When the cheese has melted, remove from the oven and top with the olive relish. Serve warm.
muffuletta tips and tricks
- The longer you let the relish marinate, the more flavor it will have. Make it in advance, store in your fridge, and use it like a condiment on sandwiches, toss it in hot pasta, or incorporate it into a cheese board.