Shelly's Recipe

BRUSCHETTA ALA MUFULLETTA

Category: Bruschetta, Crostini and Canapes

1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 tbsp chopped fresh basil
2 tbsp fresh lemon juice
1 tbsp freshly grated horseradish
1 tbsp chopped garlic
1 tbsp Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup olive oil

Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bruschetta. Makes 1 1/2 cups

Bruschetta
1 sourdough or French bread baguette
1 tbsp plus 1 tsp olive oil

Cut the baguette on the diagonal in 1/4 inch slices. Grill or toast bread. Brush with oil. Season generously with pepper. Top with muffuletta spread and serve.