Recipe

Muffaletta Flatbread

Name: Muffaletta Flatbread
Yield: 6
Ingredients: 1 Flatbread crust (8-inch); 2 tbsp Olive Oil; 3 slices Boar’s Head® Picante Provolone Cheese (cut into thin strips); 3 tbsp Italian hot pickled peppers or Giardiniera spread; 3 tbsp Black olives; 2 slices Boar's Head Bianco D'Oro® Italian Dry Salame (julienned); 2 slices Boar's Head Sandwich Style Pepperoni (julienned); 2 slices Boar's Head Prosciutto di Parma® (julienned); 1 tbsp Balsamic vinegar

Holiday entertaining couldn't be easier or more savory with the perfect combination of Boar's Head Salame, Pepperoni, Prosciutto, and Picante Provolone Cheese.

Serves

Ingredients

Flatbread crust, 8-inch

2tbsp

Olive Oil

3slices

Boar’s Head_® Picante Provolone Cheese, cut into thin strips

3tbsp

Italian hot pickled peppers or Giardiniera spread

3tbsp

Black olives

2slices

Boar's Head Bianco D'Oro_® Italian Dry Salame, julienned

2slices

Boar's Head Sandwich Style Pepperoni, julienned

2slices

Boar's Head Prosciutto di Parma_®, julienned

1tbsp

Balsamic vinegar

Instructions

01Pre-heat the oven to 350°F.
02Brush the flatbread with 1 tablespoon olive oil and bake in pre-heated oven for 3 minutes to crisp the bread.
03Remove the flatbread from the oven and layer the Provolone Cheese over top.
04Remove the stems from the pickled peppers, then combine with 2 tablespoons olives and remaining 1 tablespoon olive oil and blend in a food processor.
05Spread the pepper and olive paste over the Provolone Cheese.
06Layer the Bianco D'Oro_® Salame, Pepperoni, Proscuitto and remaining black olives on top of the flatbread, similar to a pizza.
07Place the flatbread in the oven for 3-5 minutes, or until cheese has melted.
08Remove from oven, drizzle with balsamic vinegar and serve.