Being so close to New Orleans, it's no surprise Muffalettas are a regular tailgate food at LSU games. When I travel to New Orleans, I always make sure to eat a Muffaletta at some point on the trip -- there's just nothing like a delicious olive salad stacked with some of the best meats that exist, squished in between two pieces of bread. I thought for gameday it may be fun to do Muffalettas with a twist. Small bites are great for tailgating and parties, so I took the well-known sandwich and turned it into bite sized crostinis!
- 1 french loaf
- Olive oil
- 1 cup pimento stuffed olives - chopped
- 3/4 cup kalamata olives - chopped
- 1/2 cup pepperoncini - chopped
- 1/2 carrot - peeled and minced
- 1/2 celery stick - minced
- 2 garlic cloves - minced
- 1 1/2 tsp oregano
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 15 salami deli slices
- 15 proscuitto deli slices
- 8 slices provolone cheese
1. Heat oven to 400 degrees. Cut french bread into about 30 slices and place on a baking sheet. Brush bread with olive oil and bake for about 6-8 minutes.
2. In a medium bowl, add the pimento stuffed olives, kalamata olives, pepperoncini, carrot, celery, garlic, oregano, olive oil, red wine vinegar, salt, and pepper. Mix together well. Refrigerate until ready to use - at least one hour to get full flavor.
3. Cut the salami and proscuitto deli slices in half and cut the provolone slices into fourths - you should have 30 pieces of each. Take each crostini and top with the proscuitto, then the salami, then the provolone. Spoon some of the olive salad over the top and serve.
CHEERS TO FOOTBALL FOOD!!!