Prep Time: 5 minutes Difficulty: Easy

This easy, tasty appetizer is an ode to my recent trip to New Orleans—and my take on my new favorite sandwich: the muffuletta. It’s perfect for Mardi Gras, game day, or anytime you’re craving salty olives and salami (easy to omit for a vegetarian option), sweet roasted peppers, provolone, pepperoncini, and creamy cream cheese. Mouth watering yet?

My husband and I (plus a few friends) visited New Orleans—aka NOLA—for the first time and tried the most sinfully delicious muffuletta from Central Grocery in the French Quarter. This iconic, oversized sandwich is stacked with layers of ham, salami, cheese, and a bold olive salad. Seriously insane… in the best way (everything in moderation, right?).

These bite-sized morsels capture all those classic muffuletta flavors in appetizer form. Instead of a traditional olive salad, I grabbed green and black olives and provolone from my local grocery store’s olive bar (you can absolutely make your own), added salami, then finished it off with our sweet Pretty Peppers and spicy Hot Banana Pepper Mustard. Oh my—total flavor party.

If you try these, comment below and tell me what you think! And for more easy, delicious appetizer recipes, visit our blog at blog.cherchies.com. Thanks for stopping by :) We hope you’ll come back!

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Ingredients

1 (8 oz.) package of cream cheese. softened
1 Tablespoon (Tbsp) Cherchies® Hot Banana Pepper Mustard
1/4 cup pitted green olives, chopped
1/4 cup pitted black olives, chopped
1/4 cup cubed Provolone, chopped
1/4 cup salami, chopped
1/2 jar Cherchies® Pretty Peppers, drained
1/4 cup pepperoncini (seeds removed), chopped
3 8" tortillas

Preparation

Mix the cream cheese and the Hot Banana Pepper Mustard together in a medium bowl. Chop the olives, provolone, salami, and pepperoncini into small pieces (In the first picture the salami had not been chopped fine enough). Mix in the olives, Provolone, salami, Pretty Peppers, and pepperoncini.

Generously spread cream cheese mixture over tortillas. Roll up tortillas and wrap in plastic wrap. Refrigerate for at least 30 minutes (you could slice immediately, but the roll-ups are easier to slice if chilled).