MORTADELLA AND MARINATED ARTICHOKE TARTINES
A standby meat at Italian delis everywhere, mortadella tries on a more sophisticated fit in this elegant open-faced sandwich known as a tartine. Marinated artichokes, arugula, and shaved Parmesan bring texture and acidity to every bite, and a shmear of creamy ricotta over the crusty bread keeps everything in place.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat broiler, with a rack 6 inches from heating element. In a bowl, stir together ricotta, Parmigiano, and oil; season generously with salt and pepper. Divide evenly among bread slices, spreading almost to edges but leaving a 1/4-inch border.
- Transfer to a rimmed baking sheet. Broil until cheese mixture is bubbly and browned in places, 3 to 4 minutes. Let cool slightly, about 1 minute.
- Top cheese toasts evenly with mortadella, artichoke hearts, arugula, and shaved Parmigiano. Lightly drizzle with oil, season with pepper, and serve immediately.
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