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Mortadella and Marinated Artichoke Tartines
Credit:
David Malosh
Recipe Summary
total: 15 mins
Yield: Makes 4
Ingredients
Ingredient Checklist
1/2 cup ricotta
3/4 ounce Parmigiano-Reggiano, finely grated (1/4 cup), plus more, shaved, for, serving (optional)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 thick slices ciabatta (or 2 small ciabatta rolls, split in half) or similar rustic bread, lightly toasted
4 ounces thinly sliced mortadella
2 Italian-style marinated artichoke hearts (from 1 small jar), drained
Sliced arugula leaves, for serving
Cook's Notes
Other deli meats such as bologna, ham, or even turkey or chicken, are delicious in these tartines.
Gallery
Mortadella and Marinated Artichoke Tartines
Credit:
David Malosh
Recipe Summary
total: 15 mins
Yield: Makes 4
Gallery
Mortadella and Marinated Artichoke Tartines
Credit:
David Malosh
Mortadella and Marinated Artichoke Tartines
Credit:
David Malosh
Mortadella and Marinated Artichoke Tartines
Recipe Summary
total: 15 mins
Yield: Makes 4
Recipe Summary
total: 15 mins
Yield: Makes 4
total: 15 mins
total:
15 mins
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 1/2 cup ricotta
- 3/4 ounce Parmigiano-Reggiano, finely grated (1/4 cup), plus more, shaved, for, serving (optional)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 4 thick slices ciabatta (or 2 small ciabatta rolls, split in half) or similar rustic bread, lightly toasted
- 4 ounces thinly sliced mortadella
- 2 Italian-style marinated artichoke hearts (from 1 small jar), drained
- Sliced arugula leaves, for serving
Directions
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.
Cook's Notes
Other deli meats such as bologna, ham, or even turkey or chicken, are delicious in these tartines.
Cook’s Notes
Other deli meats such as bologna, ham, or even turkey or chicken, are delicious in these tartines.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mortadella and Marinated Artichoke Tartines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mortadella and Marinated Artichoke Tartines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
