‘Mortadella, Artichoke-Heart & Olive Crostini’

Recipe Courtesy of MarthaStewart.com

Mortadella is a lovely Italian salume hailing from Bologna, that is normally studded with pistachios and black pepper corns. Similar in texture to what we know as bologna, this tasty meat is popular in Italian cuisine on antipasto platters, sandwiches, and even white pizzas.  This lovely appetizer for a crostini topped with mortadella, olives and artichokes hearts is very flavorful.  I had some nice multi-grain bread on hand, so I actually made larger tartine-like open–faced treats instead of smaller crostini. I also added a few roasted garlic cloves to each piece of toasty bread as a flavorful base.

(To view this recipe, click on the following link: http://www.marthastewart.com/1164832/mortadella-artichoke-heart-and-olive-crostini)

‘Mortadella, Artichoke-Heart & Olive Crostini’

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  • Yield: 24 crostini
  • Difficulty: easy
  • Recipe type: Appetizer or Bread


  • http://www.marthastewart.com/1164832/mortadella-artichoke-heart-and-olive-crostini


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