Muffaletta Skewers

Muffalettas at teatime? Yes, when they’re these diminutive Muffaletta Skewers.

Muffaletta Skewers
Yield: 24 skewers
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  1. ¼ cup plus 2 tablespoons white wine vinegar
  2. ¼ cup olive oil
  3. 1 small shallot, minced
  4. 1 clove garlic, minced
  5. 2 tablespoons chopped fresh parsley
  6. 2 tablespoons chopped fresh oregano
  7. ¼ teaspoon red pepper flakes
  8. 1 (16-ounce) jar marinated vegetables, drained
  9. 1 cup pitted black olives
  10. 1 cup pitted green olives
  11. 1 (16-ounce) jar cherry peppers, drained
  12. 1 (8-ounce) package mozzarella cheese, cut into ½-inch cubes
  13. 1 (16-ounce) French baguette, thinly sliced and cut into fourths
  14. 12 slices deli mortadella, cut in half
  15. 12 slices deli salami, cut in half
  16. 12 slices deli ham, cut in half
  1. In a small bowl, whisk together vinegar, olive oil, shallot, garlic, parsley, oregano, and pepper flakes. Set aside.
  2. In a large bowl, combine vegetables, olives, cherry peppers, and cheese. Pour vinegar mixture over vegetable mixture, tossing to coat. Refrigerate for 2 hours.
  3. To assemble, skewer 1 bread slice, 1 folded slice mortadella, 1 folded slice salami, 1 folded slice ham, 1 vegetable or olive, 1 cheese cube, and 1 bread slice. Repeat with remaining ingredients.
  4. Serve immediately.
TeaTime Magazine
 Web extra, TeaTime March/April 2011


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