Mortadella, Stracciatella & Pistachio Tartine

A delightful tartine featuring golden mortadella, homemade creamy stracciatella, and a bright pistachio sauce, perfect for any celebration or on any day.

By @foodmymuse

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 8 oz fresh mozzarella shredded
• 0.75 cup heavy cream
• 1 piece baguette about 13 inches long
• 0.33 cup olive oil plus more for drizzling
• 10 oz mortadella
• 0.25 cup pistachios unsalted
• 2 zest lemon zest
• 2 tsp champagne vinegar adjust to taste
• 0.25 cup parmigiano reggiano
• 10 leaves basil leaves
• 3 tbsp chives
• 0 salt to taste
• 0.33 cup olive oil
• 1 clove garlic
• 0 honey to taste
• 0 crushed red peppers to taste
• 0 lemon zest
• 0 chive blossoms and edible flowers optional

Instructions

1. Shred the fresh mozzarella with your hands into very fine strands. Mix it with the heavy cream and refrigerate for at least 3 hours, up to 3 days.
2. Slice the baguette in half lengthwise and drizzle with olive oil.
3. Fold the mortadella slices into triangles and skewer onto 2 long skewers.
4. Prepare the pistachio sauce by pulsing pistachios, lemon zest, champagne vinegar, parmesan, basil, chives, salt, and olive oil until chunky but spreadable. Adjust with more olive oil or vinegar as needed.
5. Sear the skewered mortadella on a griddle or skillet over medium heat for about 5 minutes per side or until very golden.
6. Toast or sear the baguette until golden. Rub it with a garlic clove.
7. Assemble the tartine by spreading stracciatella on the baguette, drizzling with honey, adding crushed red peppers, seared mortadella, pistachio sauce, lemon zest, and, if using, chive blossoms and edible flowers.