INGREDIENTS:
*1 cup pitted Spanish green olives
*1 cup pitted brine-cured black olives (such as Kalamata)
*1/4 cup chopped red onion
*2 tablespoons chopped fresh basil
*2 tablespoons fresh lemon juice
*1 tablespoon freshly grated horseradish
*1 tablespoon chopped garlic
*1 tablespoon Dijon mustard
*Dash of hot pepper sauce (such as Tabasco)
*Dash of Worcestershire sauce
*1/2 cup olive oil
PREPARATION:
*Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add
oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour.
(Can be made 1 day ahead. Keep refrigerated.) Serve with bruschetta.
Makes 1 1/2 cups
BRUSCHETTA
*1 sourdough or French bread baguette
*1 tablespoon plus 1 teaspoon olive oil
*Cut the baguette on the diagonal in 1/4 inch slices
Grill or toast bread. Brush with oil. Season generously with pepper. Top with muffuletta spread and
serve.
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