Recipes for "muffuletta"

Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.

Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.

Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl.

Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth.

Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours.

When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.

Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.

On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

Preheat the oven to 350 degrees F (175 degrees C).

Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.

Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.

Stir together green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.

Cut salami and deli ham so they fit onto crackers.

Spread cream cheese on crackers; top each cracker with a piece of salami, a piece of ham, and a spoonful of olive salad.