Naturally, there are a few popular things to do with whole olives in this house:
*You can stick them on your fingers,
*You can pretend, with pitted olives, they are your eyes and stare at your parents across the table, OR
*You could use them in your recipes (Mom’s favorite method).
This month’s Kitchen PLAY event revolves around the fabulous Lindsay Olives. Each month, Kitchen PLAY hosts a unique Progressive Party with six talented food bloggers assigned one course to make a recipe.
However, this month, only five bloggers have been assigned as the sixth course will be a “Wild Card” recipe submitted by an outside food blogger. The winning recipe scores them $200. Interested food bloggers can request coupons or product and compete to be the sixth course.
I was assigned the appetizer course and even though I already had an appetizer planned, I tossed a fun, for conversation only, question to my blogger friends and asked them ‘What would you make for an appetizer using Lindsay Olives?’
The response that jumped out at me was from Rajean who commented that she loves Muffulettas. From that simple answer, the Mini-Muffuletta Bites came to life!
Besides, I had just spoken to my Aunt from New Orleans so this Louisiana-inspired appetizer seemed perfect.
2 pieces of Genoa salami (0.8 oz-1.0), torn into large pieces
2 pieces of thick provolone cheese (0.8 oz-1.0), torn into large pieces
1/3 cup pitted green olives
1/3 cup pitted black olives
1/4 cup roasted red bell pepper strips
2 tablespoons chopped flat-leaf parsley
1/4 cup roughly chopped celery
1/2 teaspoon red-wine vinegar
1 large clove of garlic
1/2 teaspoon capers
1 teaspoon olive oil
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
Salt and pepper, to taste
10 pieces of french bread, cut into 1/2 inch slices
1. Place the salami through oregano into a food processor and pulse until well chopped. Taste and season with salt and pepper if necessary.
2. Scoop one heaping teaspoon onto each piece of french bread and serve.
Disclosure: I was compensated by Kitchen PLAY and Lindsay Olives for creating this post and recipe however, all opinions are mine and all mine.