Named for the Louisiana Parish where I enjoyed the best muffuletta sandwich, this recipe takes the great flavors of a muffuletta sandwich and stuffs them in tomatoes. Originally created as an appetizer, these also make a great light lunch paired with crusty bread. Use a food processor to finely chop the initial ingredients. Just be sure to pulse chop so it does not end up a paste. The flavor of the filling needs a few hours to fully develop so plan ahead. Heirloom tomatoes offer the best flavor base but if difficult to find, substitute other fully ripe tomatoes.
½ c pimiento-stuffed green olives
¼ c Kalamata olives
½ c giardiniera, chopped (pickled Italian vegetables)
1 T capers
2 T red pepper, rough chopped
1 t fresh parsley, chopped
½ t thyme, chopped
½ T red wine vinegar
1 T garlic infused olive oil
1 T extra virgin olive oil
4 medium heirloom tomatoes
1 slice provolone cheese
1 slice mozzarella cheese
1 slice white cheddar
1 slice Genoa salami
1 T olive tapenade