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". This recipe is perfect as an appetizer for Mardi Gras, Game day, or anytime you have a hankering for salty olives and salami (could be omitted for a vegetarian option), sweet roasted peppers, Provolone cheese, pepperoncini, and creamy cream cheese. Making your mouth water?
My hubby and I and a few friends traveled to New Orleans (aka NOLA) for the first time and had the most sinfully delicious sandwich, "The Muffuletta" from The Central Grocery in The French Quarter. This gargantuan sandwich is made with homemade bread and stuffed with ham, salami, cheeses, and a tasty olive salad. Seriously insane (everything in moderation, right?).
These tasty bite-sized morsels imitate the intense flavors of The Muffuletta. For my version, instead of the traditional olive salad (found in most delis), I opted for green and black olives and provolone cheese from the olive bar at my local grocery store (you could make your own), salami, and added our sweet-hot Pretty Hot Peppers, and spicy Hot Banana Pepper Mustard. Oh my! Talk about a flavor party in your mouth! You have to try these tasty morsels! For more easy and delicious appetizer recipes, check out our blog (blog.cherchies.com).
Thank you for visiting:)
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 Hot Peppers, drained
1/4 cup pepperoncini (seeds removed), chopped
3 8" tortillas
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 Hot 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).
Once roll-ups are chilled, slice into 1/2" slices. Enjoy!