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Nutrition Facts
| Serving Size | |
| Amount Per Serving |
| Calories | 258 |
| % Daily Value |
| Total Fat 61g | 213% |
| Cholesterol 12mg | |
| Sodium 590mg | |
| Total Carbohydrate 39g | 60% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
0 min. |
10 min. |
4 |
258 |
Veggie Muffaleta
Share this recipe variation on the New Orleans Italian Muffaleta with friends and family along the parade routes or at home.
Ingredients:
| The tapenade: |
| 1 cup of pitted mixed olives
|
| 1.5 tbsp capers
|
| 1.5 tbsp. olive oil
|
| 2 thyme sprigs or 1 tsp. dried |
| 1 tbsp lemon juice
|
| 1 garlic clove |
| Salt and pepper to taste |
| One round loaf of bread (ciabatta or other) |
| Toppings: |
| 4 small roasted red bell peppers, jarred or home-roasted
|
| 4 to 6 marinated artichokes, (from a jar is good)
|
| 4 ounces fresh mozzarella, sliced
|
| 4 slices tomato
|
| 8 fresh basil leaves, torn
|
| 1 clove garlic, minced
|
| 2 tbsp balsamic vinegar
|
| olive oil for dipping
|
Instructions:
| 1 | Toast the bread lightly in the oven (375 degrees.) Remove and set aside once at level of desired toast (light golden not dark.) |
| 2 | In a medium sized bowl mix basil, vinegar, garlic, roasted peppers, and artichokes and let marinade for 5 mins. |
| 3 | Take toasted bread and spread one tbsp. of tapenade on one side of each piece. Add the rest of the toppings (in layers) and serve warm or at room temperature. Refrigerate leftovers. Don’t leave the sandwiches out all day, due to the cheese, you will want to refrigerate if temperature goes higher than 70 degrees. Dip pieces in extra olive oil |
