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Muffaleta

35' Medium 12345

Serves 4-6

200g butternut pumpkin, thinly sliced
1 eggplant, sliced into 1cm thick rounds
Bertolli Organic Fruity Olive Oil Spray
125g spreadable cream cheese
125g hommus
2 tbsp fresh, flat leaf parsley, chopped
2/3 cup semi sun-dried tomatoes, finely chopped
1 large, round cobb loaf
100g shaved leg ham
100g Hungarian salami
75g baby spinach leaves
6 tasty cheese slices
Sea salt and freshly cracked pepper

METHOD

STEP 1

Preheat BBQ grill to HIGH. Spray both sides of the pumpkin and eggplant slices with Bertolli Organic Fruity Olive Oil Spray. Season then grill, turning, until softened.

STEP 2

Whisk together cream cheese and hummus until smooth and well combined. Stir in parsley, tomatoes, season.

STEP 3

Cut 5mm thick slice from top of loaf, set aside. Remove 3/4 of the soft bread from inside loaf to form bread "bowl". Spread a thin layer of cream cheese mixture inside the loaf.

STEP 4

Arrange 1/2 of the ham on the base. Top with half the pumpkin, half the eggplant, half of the spinach, 3 slices of cheese and half of the salami.

STEP 5

Spread 1/2 the remaining cheese mixture over salami. Repeat layers, finishing with remaining cheese mixture.

STEP 6

Place top back onto filled loaf, pressing down firmly. Wrap in foil then wrap tightly in a towel. Refrigerate overnight. Cut into 4-6 wedges to serve.
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