Muffaletta Bruschetta

My contribution for Mardi Gras this year is a Muffaletta Bruschetta. If there's one thing we enjoy and know about in Philly it's deli meat! So I wanted to share my thoughts on this tasty appy.

This is a fun twist on the Hoagie Spread I made a couple years ago, the main difference being the Bruschetta didn't call for mayo or any kind of binder. And um, don't forget to toast your bread folks...

After spooning some onto bread we quickly realized this was not an easy thing to eat! Really good, but little chunkies kept falling all over the place (and I don't have a dog to help clean up)... So we added a little mayo, just enough to coat everything and that helped a lot! Unfortunately by then it was dinner time and we ate instead of taking pics-you understand I'm sure:@)

My thoughts on ingredients: You'll need ham and provolone, I suggest a prettier Imported Ham. Every recipe I see calls for "salami", I used Genoa Salami. Add green olives, some type of pickled peppers, oregano and olive oil and I think anything else from here on out works. Possibilities: giardiniera, pepperoncini, hot pepper rings, capers, black olives, grated Parmesan, red bell pepper, jalapenos, pickled jalapenos, and celery (it's good and crunchy, go ahead and add it in:@). What's missing? Onion, leave it out.

I didn't want to make a huge batch so I asked for 1/4" slice of each meat and cheese at the deli (I used about half of the ham, it's so much bigger than the salami and cheese) diced them into 1/4" (or a little smaller) cubes, then just added what seemed like a good amount of everything else.

Mufflaetta Bruschetta- adapted from Ms. enPlace
1/4 lb ham, thickly sliced
1/4 lb salami, thickly sliced
1/4 lb provolone cheese, thickly sliced
1 C chopped green olives
1/2 C giardiniera mix-I used a few mild banana pepper rings, diced
1 Tblsp capers-didn't have these
1 tsp dried oregano-or to taste
Splash of juice from olives-I used olive oil
2 loaves French bread
Also added celery and some fresh jalapeno because I forgot to get a red pepper

• Small dice the meats and provolone, chop up the olives and peppers/giardiniera (and anything else you add). Mix all together with oregano to taste and a drizzle of olive juice or oil. Add a little mayo if desired to help hold it together. Serve on toasted French bread.

Have a happy day:@)

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