Muffaletta

INGREDIENTS

60ml olive oil
2 tblsp drained capers
2 cloves minced garlic
Handful of mixed herbs (basil, thyme, parsley, oregano) chopped
2 Bbrood corn bread, unsliced
1 jar basil pesto
1 jar sundried tomatoes
200g honey glazed ham
200g salami or parma ham
2 balls mozzarella
250g cheddar

 

METHOD

Put the olive oil, capers, garlic, olives and herbs in a bowl together. Allow to rest for a few hours. Slice the 2 baguettes in half, and take out some of the internal bread. Arrange mozzarella slices along each side of the baguette, and then layer up with the salamis and hams, cheeses, sundried tomatoes, pesto, and olive salad alternatively, and then close each side of the baguette together. Wrap tightly in baking paper and place in the fridge overnight, with a plate on top or some weights that will press the top down and help all the ingredients meld together. The next day, slice the baguette into generous slices, and serve with a crisp glass of Rosé.

 

Pair with: Parker Coonawarra Series Cabernet Sauvignon

 

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COOKING INGREDIENTS, OILS & CONDIMENTS

Eliad Extra Virgin Olive Oil

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