December 30, 2014
cut boule into a grid
whisk together ingredients
add oil and vinegar mixture and giardiniera to food processor and pulse until minced
stuff toasted boule with meat, cheese and giardiniera mixture and toast until cheese is melted
top with provolone cheese and bake until cheese is melted
By Buffy York
I made this Mufffuletta Bowl yeterday and I took a sampling to my neighbor. I told her I was going to post it on New Year’s Day because a few folks might be watching a football game that is being played in New Orleans on the same night. She insisted that I needed to post it today because it is insanely good, it is the perfect food for a football party and it would give people time to get to the grocery store. This really is an amazing finger food for a get together and is a take on the classic New Orleans sandwich. Ya’ll can thank Blair Moss for this post.
1 sourdough boule (I bought mine at the Publix bakery)
1/3 cup of red wine vinegar
1/3 cup of olive oil (I use Oli.o)
1 T Dijon mustard
1 T dried oregano
1 t red pepper flakes
16 ounce jar giardiniera vegetables drained
8 ounces diced fresh mozzarella
3/4 cup pitted and chopped green olives
2 ounces diced mortadella salami
2 ounces diced hard salami
4 ounced shredded provolone
Preheat the oven to 375 degrees. Using a bread knife cut the boule into a grid, slicing one inch slices in one direction and then the opposite direction. Do not cut through the bottom. Toast the boule on a baking sheet for 15 minutes.
Whisk together vinegar, olive oil, oregano, mustard and red pepper. Pour into a food processor and add giardiniera vegetables and pulse until almost minced.
Combine mozarella, olives, salami and giardiniera mixture and stuff into the grid of the boule and bake for 15 minutes until the cheese is melted.
Sprinkle with provolone and bake until it melts.
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(cooking is so much easier with the right tools)