Vegetable Muffuletta

Name: Vegetable Muffuletta
Ingredients: 20 cm round loaf white bread; 150 g green olives, pitted; 150 g black olives, pitted; 1 garlic clove, chopped; 14 cup fresh parsley leaves; 14 cup oregano leaves; 1 red capsicum, deseeded; 40 ml lemon juice; 100 ml olive oil; black pepper; 140 g fresh mozzarella cheese, sliced; 100 g baby rocket; 150 g coarsley chopped tomatoes

13 ingredients

11 steps

Ingredients

20 cm round loaf white bread
150 g green olives, pitted
150 g black olives, pitted
1 garlic clove, chopped
14 cup fresh parsley leaves
14 cup oregano leaves
1 red capsicum, deseeded
40 ml lemon juice
100 ml olive oil
black pepper
140 g fresh mozzarella cheese, sliced
100 g baby rocket
150 g coarsley chopped tomatoes

Directions

1

Split bread horizontally and remove bread from the inside leaving the crust.
2

Brush inside with olive oil and set aside.
3

Place olive, garlic, parsley, oregano, capsicum and lemon juice in porcessor and process until smooth paste.
4

The add some olive oil.
5

Season with pepper.
6

Spread half this olive tapenade on the base of bread crust.
7

Layer it with cheese, rocket, tomatoes and finish with rocket and with the remaining tapenade.
8

Cover top of bread and wrap in plastic.
9

Place on a plate and weigh down with another plate and some tines of food.
10

Refrigerate for at least one hour or overnight.
11

To serve, unwrap and cut in wedges.