Muffaletta

Serves 8

Ingredients

• 100g black olives, pitted and drained
• 100g green olives, pitted and drained
• 140g roasted red peppers, drained (approximately half a jar)
• 1 tbsp capers, drained
• Half a 227g jar of Opies Cocktail Gherkins
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 loaf of focaccia or large round bread loaf roughly the size of a dinner plate
• 100g mortadella ham
• 6 slices of Emmental cheese
• 12 slices of salami
• 2 tomatoes, thinly sliced
• Small bunch fresh basil, stalks removed and leaves torn

Method

1. Roughly chop the first 5 ingredients then add to a bowl with the olive oil. Season to taste, mix well and set aside.
2. Slice the loaf in half horizontally, then spread the olive/tapenade mixture over the bottom half so it completely entirely covers the layer.
3. Layer the meats and cheese onto the bottom half one by one, then finally add the tomatoes and basil and season one final time.
4. Place the loaf top back on, wrap in cling film and press down firmly then add a plate and weight it down with a block of butter or similar. Leave to chill in the fridge for 2-3 hours (or preferably overnight) so the flavours combine and the ingredients compress.
5. When you’re ready to eat, unwrap the cling film then cut the loaf into thick wedges and serve.

Thanks to Opies Foods for the recipe

NorthernLife July/Aug 23