Bouchées Épicées Muffaletta
2 hours (rest) + 10 minutes • 15-20 bites


A recipe for simple little bites to make, perfect for entertaining or to bring to your family parties. Enhanced with our Original hot sauce and prepared with Italian cold cuts (capicollo, salami and mortadella), black and Kalamata olives, this recipe will please the whole family. The look and taste are there for having invested so little time!


  • 3 large wheat tortillas
  • 6 slices of capicollo
  • 9 slices of salami
  • 6 slices of mortadella
  • 6 slices of provolone
  • 6 tbsp. tbsp whipped cream cheese roasted peppers and garlic
  • 3 tbsp. tablespoons coarsely chopped black olives
  • 3 tbsp. tbsp coarsely chopped Kalamata olives
  • 3 tbsp. tablespoon roasted red peppers (jar)
  • 2 tbsp. tbsp Original hot sauce
  • Whole black olives for serving
  • Toothpick


  1. In a bowl, combine the olives, roasted red pepper, Firebarns Original and set aside.
  2. On a tortilla, add 2 tbsp. of cream cheese about 2 cm from the edge, then add 3 tbsp. tablespoons of the olive mixture, 2 slices of capicollo, 3 slices of salami, 2 slices of mortadella and 2 slices of provolone.
  3. Roll the tortilla on itself, tight like a burrito. Wrap in plastic wrap and place in the refrigerator for at least 2 hours. Repeat steps with the other 2 tortillas.
  4. Cut the tortillas into rounds of approximately 3 cm, insert a toothpick and add a whole black olive.
  5. Serve on a wooden board or serving platter.

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