The polenta bites with stracchino cheese and mortadella are tasty crostini perfect as an appetizer: super easy, quick, and flavorful. If you have leftover polenta, let it cool and then cut the crostini that will serve as the base. If you want to prepare them specifically, you need to cook the polenta (even instant polenta will do), let it firm up and cool, then proceed. Bake with the stracchino cheese, and once out of the oven, add mortadella and chopped pistachios. Make sure to try these polenta bites with stracchino cheese and mortadella: they are delightful!
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 10.5 oz cold polenta
- 3.5 oz stracchino cheese
- 5 slices mortadella
- to taste chopped pistachios
Tools
- 1 2-inch round cookie cutter
- 1 Reusable parchment paper mat
Steps
With a 2-inch round cookie cutter, cut rings from the polenta and place them on a baking sheet lined with a reusable parchment paper mat. Spread a bit of stracchino cheese on the discs and bake in a preheated oven at 375°F for 10 minutes. Remove from the oven, let cool for a few minutes, then add mortadella (you can leave the slices whole or cut them into strips), sprinkle with chopped pistachios, and serve immediately.
Notes
You can find all the instructions for cooking polenta in the article “Polenta Ring with Pork Ribs and Sausages“.
