Muffuletta Brie

Servings 7
Prep Time


  • 1 8 ounce jar olive muffuletta divided
  • 1 (11 ounce) loaf French baguette diagonally sliced
  • 1 lbs round Lunds and Byerlys Brie (1 bread = 2 lbs)
  • 1 cup shredded Trugole cheese divided
  • 2 tbsp fresh minced parsley divided
  • 2 oz thinly sliced salami diced
  • 2 tsp grated lemon peel


  1. Preheat broiler on high. Spoon muffuletta salad into sieve over bowl; drain, reserving liquid. Brush reserved liquid on baguette slices. Arrange slices on baking sheet; broil until golden (1-2 minutes per side).
  2. Preheat oven to 350 F. Cut Brie in half horizontally. Place one half, rind side down, in shallow baking dish or pie plate. Sprinkle ½ cup cheese and ½ cup muffuletta salad over Brie. Layer 1 tablespoon parsley, salami, and lemon peel over muffuletta salad. Sprinkle with remaining cheese. Place remaining Brie half, cut side down, on top. Bake until cheese begins to melt (18-20 minutes). Spread remaining muffuletta salad over top of Brie; sprinkle with remaining parsley. Serve with baguette slices.