Description
This Mortadella Tartine with Stracciatella & Pistachio is a luxurious and elegant open-faced sandwich combining creamy stracciatella cheese, crunchy and vibrant pistachio sauce, and golden seared mortadella, served on toasted baguette with honey, crushed red peppers, and fresh herbs. Perfect for a sophisticated brunch or light dinner, this recipe blends rich, bright, and savory flavors in every bite.
Ingredients
Scale
Stracciatella
- 8 oz fresh mozzarella
- ¾ cup heavy cream
Pistachio Sauce
- ¼ cup pistachios
- Zest of 1 lemon
- 2 tsp champagne vinegar (adjust to taste)
- ¼ cup Parmigiano Reggiano
- 10–12 basil leaves
- 3 tbsp chives
- Salt and pepper (to taste)
- ⅓ cup olive oil
Tartine Assembly
- 1 baguette (about 13 inches long)
- Olive oil (for drizzling on the baguette)
- 8–12 oz mortadella
- 1 garlic clove
- Honey (to taste)
- Crushed red peppers (to taste)
- Zest of 1 lemon
- Chive blossoms and edible flowers (optional)
Instructions
- Make the Stracciatella: Shred the fresh mozzarella into very fine strands using your hands. Place the shredded mozzarella into a bowl and pour the heavy cream over it. Cover the bowl and refrigerate for at least 3 hours, and up to 3 days, to allow the flavors to meld and the cream to thicken the cheese.
- Prepare the Pistachio Sauce: In a food processor, combine the pistachios, lemon zest, champagne vinegar, Parmigiano Reggiano, basil leaves, chives, salt, pepper, and olive oil. Pulse the mixture until it becomes chunky but still spreadable. Add more olive oil if needed. Taste and adjust the vinegar to ensure the sauce is bright enough to cut through the richness of the mortadella and cheese, but not too salty.
- Prepare the Baguette: Slice the baguette in half lengthwise to create two long pieces. Drizzle olive oil on the cut sides and set aside.
- Prepare the Mortadella: Fold the mortadella slices in half, then fold again to form small triangles. Thread these folded triangles onto two long skewers roughly the length of your baguette.
- Sear the Mortadella: Heat a skillet or griddle over medium heat. Sear the mortadella skewers for about 5 minutes on each side, or until they develop a very golden and crispy exterior. This enhances the flavor and texture.
- Toast the Baguette: Toast or sear the baguette halves on the same skillet or griddle until they are golden and crisp.
- Assemble the Tartine: Rub the cut sides of the toasted baguette with a garlic clove to impart a subtle garlic flavor. Spread a generous amount of the stracciatella over the bread, drizzle with honey to add a touch of sweetness, and sprinkle crushed red peppers to taste for a gentle heat. Place the seared mortadella on top, add dollops of pistachio sauce, sprinkle lemon zest, and garnish with chive blossoms and edible flowers if using for a beautiful finishing touch.
- Serve: Cut the assembled tartines into holdable pieces and enjoy immediately, relishing the combination of creamy, crunchy, sweet, spicy, and savory flavors.
Notes
- Allowing the stracciatella to rest for up to 3 days intensifies the flavors and softens the texture.
- Adjust vinegar and seasoning in the pistachio sauce carefully since mortadella adds saltiness.
- Using a griddle ensures even searing of the mortadella, but a skillet works equally well.
- Honey quantity can be adjusted to balance the savory and spicy notes.
- Optional edible flowers and chive blossoms add aesthetic appeal and a subtle herbal note.
- Serve fresh, as the baguette may lose its crispness if assembled too far in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Keywords: Mortadella tartine, stracciatella cheese, pistachio sauce, seared mortadella, Italian appetizer, open-faced sandwich, elegant brunch recipe
