Muffaletta for Bruschetta

Denizens of New Orleans’ French Quarter

have known for almost a century that the

Central Market on Decatur is the place for

muffalettas, an Italian-American achievement

that ranks right up there with Columbus’

discovery of our country. And what makes a

muffaletta so good is the olive salad that

tops the variety of sandwich meats. After

years of trying one recipe after the other,

this is the closest I have come to a perfect

olive salad which for cocktails, is excellent

by itself on thin slices of garlic toast.

½ cup of stuffed green olives, chopped

½ cup of black olives, sliced

¼ cup of sweet red peppers, roasted

1 heaping tablespoon of capers, drained

¼ cup of red onion, chopped

¼ cup of parsley, chopped

1 tablespoon of garlic, minced

1 teaspoon of Italian seasoning

1/3 cup of green unfiltered olive oil

¼ cup of balsamic vinegar

Freshly ground black pepper to taste

Finely chop all ingredients in a food processor

and refrigerate overnight before serving.

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