A quick appetizer to throw together for a taste of the Big Easy to celebrate Mardi Gras! Inspired by the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad, this make-ahead appetizer is a crowd-pleaser and comes together in 10 minutes. Allow a minimum of 1 hour chilling time up to 24 hours, for the flavors to meld.Makes approximately 4 cups and be easily adjusted.
1cupItalian olive salad, drained such as Boscoli Italian Olive Salad I substituted Giardiniera that I added some chopped green olives and capers to since I couldn’t find Italian olive salad.
1/4cupgrated Parmesan cheese
1/4cupchopped pepperoncini salad peppers
12 1/4-oz. can sliced black olives, drained
4ouncesprovolone cheese, diced
1celery ribfinely chopped
1red bell pepperchopped
1/4cupchopped fresh parsley
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving.
Stir in parsley just before serving. Serve with French bread crostini or pita chips.
Store leftovers in refrigerator up to 5 days.
To use leftovers, toss in a Caesar salad or add to a flat bread or thin pizza crust along with additional grated provolone or mozzarella for a Muffuletta Pizza. Also good tossed with cooked rotini pasta and Italian dressing for a Muffuletta pasta salad.