Tuesday, April 20, 2010



Muffaletto is a condiment and can be used many ways. Try it in a wrap with Hummus and arugula, serve as an appetizer with Pita Chips or Toasted baguette rounds, or thin it with a bit of wine and some chopped tomatoes and use it as a pasta sauce.

1 cup black and green olives, pitted
1 cup roasted red pepper
2 garlic cloves, peeled
¼ cup, chopped fresh parsley
1 tablespoon red wine vinegar
Freshly ground black pepper
Extra virgin olive oil

Combine olives, roasted pepper, garlic, parsley and vinegar in food processor and pulse to chop ingredients. Be sure not to over process, you want it chunky. Season to taste with salt and pepper and drizzle with olive oil. Cover and refrigerate 3 hours. Before serving, stir and bring to room temperature.

Makes 1 ¼ cups

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