Copyright 1998-2012 Bob Meyers
Comments, questions, gripes, anything at all, feel free to email me!
This page was last updated on 03/26/12.
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Muffaleta SpreadServing Size : 10 Preparation Time
:0:45
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| Amount | Measure | Ingredient | Preparation Method |
| 1 | cup | green olives | |
| 1 | cup | kalamata olives | pitted |
| 1/2 | medium | red onion | chopped |
| 2 | teaspoons | basil | dried |
| 2 | tablespoons | lemon juice | |
| 1 | tablespoon | horseradish | grated |
| 1 | tablespoon | garlic | minced |
| 1 | tablespoon | dijon mustard | |
| 1/4 | teaspoon | hot sauce | |
| 1/4 | teaspoon | worcestershire sauce | |
| 1/4 | cup | olive oil |
1) Combine all ingredients except olive oil in a food processor. Chop till fairly fine. You want the Muffaleta to be easy to be able to spread on a bread or a cracker, so the bits should be fairly small.
2) With cover on, gradually add oil.
3) Transfer to a non-metallic bowl, season with salt and/or pepper.
4) Cover, refrigerate at least one hour, preferably a day.
5) Serve with slices of french or italian bread, or spread on crackers.
Another great gift idea. Once the mixture has
cured, pack a small earthenware crock with the mixture, tie with a ribbon, and you are
set!
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Copyright 1998-2012 Bob Meyers
Comments, questions, gripes, anything at all, feel free to email me! This page was last updated on 03/26/12.
|