Vegetarian Muffaletta
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Vegetarian Muffaletta
Ingredient
1x 25cm Italian style round cob loaf bread (it’s important to have this bread)
400g pumpkin, peeled, sliced into thin 3mm wedges
20 slices provolone cheese
3 large red capsicums, sliced into thick strips
1.5 cups fresh ricotta cheese
100g baby spinach leaves
Olive Salad
1 cup pimento stuffed olives, drained
¾ cup pitted Kalamata olives
1 tablespoon capers, rinsed
1 cup Giardiniera pickles, drained
½ cup flat leaf parsley
1 tablespoon red wine vinegar
2 tablespoon Red Island olive oil
Method
Preheat the oven to 200 degrees Celsius. Place the sliced pumpkin in a single layer on a tray and the capsicum onto another tray and drizzle with oil and salt. Roast the pumpkin for 15 minutes, or until just soft, but still holding its shape.
Roast the capsicum for 30 minutes, or until coloured and soft. Peel the skin from the capsicum and set aside to cool.
To make the olive salad, place the olives, capers, roasted red pepper, pickles, parsley, vinegar and oil in a food processor. Pulse until coarsely chopped, scraping down the sides of the bowl as you blitz. Transfer to a bowl and set aside.
Slice the cob in half horizontally through the center. Remove the soft inside to hollow out both sides of the cob, leaving about a 1.5cm shell.
Evenly spread half of the olive salad onto both sides of the bread, pressing down with a spoon. Layer the pumpkin, capsicum, provolone, ricotta, spinach and remaining olive salad inside the cob until it is full, pressing down gently in between each layer.
Place the two cob halves together and cover tightly with cling wrap and place onto a plate. Cover with an upturned plate and place a heavy weight, like a can on top to weigh it down. Refrigerate for 4-6 hours to set.
Unwrap from the plastic and cut into thick wedges to serve.
Recipe by Courtney Roulston
