MORTADELLA MOUSSE
With blanc de blancs Champagnes, inspiration comes easily. Pop open a tin of caviar, but also consider fat-rich cured meats and cheeses, like an irresistibly delicate, almost buttery mortadella mousse swirled on toast. I puréed diced mortadella, smoothed it with mascarpone and sharpened it with grated Parmesan. Then I recalled a mortadella spread at Osteria Morini, a SoHo restaurant that specializes in the food of Emilia-Romagna, the home of mortadella. Michael White, the chef and an owner, uses ricotta and heavy cream in his spuma di mortadella. Same idea, but I put my money on my mascarpone. I did add his fragrant touch, a pinch of nutmeg. Canapés can be served as is or, with a dusting of extra Parmesan, lightly browned under the broiler.
Provided by Florence Fabricant
Categories quick, dips and spreads, side dish
Time 20m
Yield About 50 canapés, 8 servings
Number Of Ingredients 6
Steps:
- Dice mortadella and place in a food processor; grind to a paste. Add the mascarpone, 1/3 cup grated cheese and the nutmeg. Process until blended. Spread on toast and top each with a pistachio or caper, or refrigerate until ready to use.
- Alternatively, each canapé without the garnish can be dusted with about a half-teaspoon of grated cheese, arranged on a baking sheet and run under the broiler briefly, about a minute, to lightly brown the top.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 11 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 428 milligrams, Sugar 0 grams
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