Muffuletta Bruschetta

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Olive Spread:

1 cup pitted Kalamata olives

1 cup pimiento-stuffed Manzanilla olives 

1/2 cup roughly chopped roasted red pepper (about 1 whole pepper, jarred or fresh) 

1/2 cup extra-virgin olive oil 

1/4 cup red wine vinegar 

2 tablespoons roughly chopped fresh parsley 

1 tablespoon roughly chopped fresh oregano 

Freshly ground black pepper

Bruschetta:

1 baguette (about 24 inches long), sliced on the bias into forty 1/4-inch-thick rounds

Twenty 1/4-inch slices fresh mozzarella (1 1/2 pounds), cut into half-moons 

10 thin slices provolone cheese (7 ounces), cut into quarters

10 thin slices mortadella (3 ounces), cut into quarters

10 thin slices capicola (3 ounces), cut into quarters

10 thin slices Genoa salami (3 ounces), cut into quarters

40 small fresh basil leaves