Everything's Bettah with Muffaletta Bruschetta

To make the confession I am about to make is probably considered heresy by many in Baton Rouge:   

I have never been to an
LSU football game.

There!  I said it!  I might need to go into a witness protection program now.

The truth is I haven’t actually refused to go to a game, but, given the choice (and my sweet husband has always given me the choice), I'd prefer not to.  

First, I’m not a very knowledgeable fan of the game.  Second, even though LSU football games are mostly all night games, it’s still pretty steamy down here. 

For a Wisconsin girl, it seems essential that you attend a football game in a sweater AND jacket, that the sound of clapping is muffled by gloves and mittens, that you see your breath when you cheer, and that it might even snow by half-time. 

Now I have enjoyed many a game in the air-conditioned comfort of my living room or the living rooms of friends.  And the additional reward of these off-site games is that we can sip and snack and dine throughout the entire event.

Since my husband has two season tickets this year, I’m pretty sure I will soon break my football “fast," preferably to see LSU beat Bama.  I think I would especially enjoy the sights, sounds, and smells of the tailgating LSU is famous for.

Until then, I offer this fantastic appetizer that I made for home “tailgating” this season.

Muffaletta Bruschetta

Source:  original recipe

Yield:  20+ pieces

Ingredients:

1 c. purchased olive salad (I use Boscoli)

½ c. salami, diced (I used Genoa)

½ c. smoked Gouda, diced

1 baguette

Olive oil

1 clove garlic, sliced lengthwise in half

Process:

Since the salad is rather oily, I put it in a wire-mesh strainer, sprayed it with hot water, let it drain, and blotted additional moisture with paper towels.  Combine the olive salad with the salami and cheese.  Set aside. (The topping mixture can be prepared ahead.  Refrigerate if preparing more than an hour before serving.) 

Preheat oven to 350°.  Slice the baguette, slightly on the diagonal, into ½-inch slices.  Place bread slices on a large cookie sheet.  Brush each slice with a small amount of the olive oil.  Bake in the oven until the tops are beginning to crisp but the bread still gives to the touch.  Remove from oven and let cool until you can touch the bread.   While the bread is warm, rub each slice with the cut side of the garlic.  Start a new garlic clove halve if the first one starts to disintegrate.  (The bread can be prepared a few hours before assembly and left at room temperature.)

To assemble, top each slice of bread with a heaping tablespoon of the olive salad mixture. (I found that it helps to put the bread pieces very close to each other so that the olive salad mixture stays on the bread and not the pan.)  Return the bruschetta and heat for about five minutes or until the cheese begins to melt.  Serve immediately.