Mardi Gras Menu 1

It's that time again.

Time to do a little two-step.

Time to catch some parades.

Time to chase chickens.

Time for Mardi Gras!

Mardi Gras is early this year and I'm feelin' kinda rushed coming off of Christmas and The Boy's birthday.

This type of situation begs for a no-brainer.

And no-brainers I can do.

Muffaletta Bruschetta

The topping can be made ahead--keep the meats and cheese separate from the olive salad until serving so the olives don't cause that wet, sweaty cheese thing.  You know what I mean.  And you know no one wants that.

The bread can be toasted ahead too.  Then everyone can help themselves while you sit lookin' pretty and smart.  Even for a no-brainer.

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This year instead of Mardi Gras music clips, how about some Mardi Gras trivia?
Know what this is?

This is a strand of Mardi Gras beads made in Czechoslovakia   This style of Mardi Gras beads was thrown from floats in New Orleans parades in the 1920s and 30s.  But even as a child, I can remember catching a pair or two of glass beads...most likely something someone had stored in an attic.

The beads are made of glass and strung on cotton thread.  I always thought it was really something that glass beads were thrown from floats.  Last year I was lamenting the glass Mardi Gras beads I caught as a child.  I have no idea what happened to them.  The Husband found these online for me.  I'm not spoiled.  Just well loved.
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This post featured @ Hearth & Soul Blog Hop--Superbowl Appetizers

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Muffaletta Bruschetta

1/4 lb salami
1/4 lb ham
1/4 lb provolone cheese
1 c chopped green olives
1/2 c chopped giardiniera mix
1 Tbsp capers
1 tsp dried oregano
splash of juice from the green olives
2 loaves French bread
drizzle of olive oil

Have your deli slice the salami, ham, and provolone into a few thick slices.  Cut the slices into long strip, then cut the strips into cubes.  You should end up with about 1 cup of each ingredient.  Place in a container with a lid.  Refrigerate until ready to use.

Add the chopped olives, giardiniera, capers, and oregano to another container.  Add a splash of olive juice to moisten the mixture.  Cover and refrigerate until ready to use.  Note: olive salad tastes better if made ahead.

Slice the loaves of bread into rounds.  Place on large baking sheets and drizzle with olive oil.  Flip the slices over and bake at 400 F until bread is toasted.

When ready to serve, mix the olive salad with the meats and cheese.  Place in serving bowl and serve with the toasted bread.


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