Muffuletta

Ingredients:

• 1, small shallot
• 2 cloves, garlic
• 1 1/2 cups, mixed olives (We used Castelvetrano and picholine olives)
  
• 2, roasted red peppers
• 1 tsp, Italian Bomba hot pepper spread
• 1/4 cup, il Fustino Mission EVOO
• 2 tbsp, capers - drained
• 2 tbsp, il Fustino Classique Balsamic Vinegar
• 1/2 tsp, pepper
• 1/2 tsp salt

Directions:

Finely chop the shallot and roasted red peppers and place them in a small bowl. Mince garlic and add it to the bowl.

For the olives, use the flat side of your knife and crush each olive to remove the pit, repeat for all olives. Roughly chop pitted olives and add them to your mixing bowl.

Add in the bomba spread, EVOO, vinegar, capers. Season with salt and pepper, stir to combine and adjust seasonings to taste. Cover and let rest for at 30 minutes before serving.

Enjoy with toasted crostini or on a sandwich!