for your table

You don't have to go to New Orleans to enjoy its trademark flavors. Our Test Kitchens wizards have transformed the Crescent City's popular muffuletta into a can't-miss appetizer for your next party.

MUFFULETTA ON A STICK

Layer 1 slice each of deli-style smoked ham, provolone cheese, and Genoa salami; tightly roll up, and slice into 4 equal pieces. Repeat procedure 5 times.

Thread 24 (4-inch) wooden skewers with 1 of each: pepperoncini salad pepper, meat-and-cheese roll, 1½-inch-long roasted red hell pepper, large pitted ripe black olive, another 1½-inch-long roasted red bell pepper, and pimiento-stuffed Spanish olive. Place in a 13- × 9-inch baking dish. Whisk together 1 (8-oz.) bottle olive oil-and-vinegar dressing and ½ tsp. Italian seasoning; pour over skewers, and chill 30 minutes.

Makes 24 servings. Prep: 30 min., Chill: 30 min.

* Don't bother roasting the peppers yourself. Look for a jar of roasted red bell peppers at your grocery.

Copyright Southern Progress Corporation Mar 2007
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