1 Large round country loaf 16 Slices salami 16 Slices loaf mozzarella cheese or 2 balls buffalo-style, sliced 1 Large red pepper, chargrilled and peeled and sliced 2 Large firm, ripe tomatoes, sliced 100g olives, de-pipped and chopped Handful fresh basil leaves Handful rocket leaves
Pesto vinaigrette 1/2 Cup (125ml) olive oil 1/4 Cup (60ml) white balsamic vinegar 3 Tbsp (45ml) basil pesto Salt and milled pepper
Slice top off bread to create a lid. Remove dough, leaving a 3cm layer of dough around the crust. Whisk vinaigrette ingredients together. Spread a couple of spoons of vinaigrette over the base of the bread. Layer all ingredients, seasoning and drizzling with vinaigrette as you go. Top with bread lid. Wrap well in cling film. Cover with a plate and weigh down with a few cans. Refrigerate for 2 – 3 hours. Unwrap, slice and serve.
Serves 6 – 8
This article first appeared on CapeTalk : Muffaletta