If you are looking for a tasty appetizer, here are crostini with ricotta and mortadella mousse, also great to serve for an aperitif with friends. A recipe ready in just a few minutes: just put the ingredients in a bowl and blend everything with an immersion blender and you’re done. For the bread you can use any type; if the slice is large, cut it in half. Ideally use a baguette to get small round slices.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — Crostini with Ricotta and Mortadella Mousse
- 10 slices bread (about 14 oz (400 g))
- 7 oz whole-milk ricotta (about 3/4 cup)
- 5 oz mortadella
- 10 cherry tomatoes (confit)
- chives
- salt
- 1 tbsp extra virgin olive oil
Tools — Crostini with Ricotta and Mortadella Mousse
- Cutting board
- Grill pan
Steps — Crostini with Ricotta and Mortadella Mousse
These crostini are perfect to serve at events, for a buffet, or a special dinner. Serve them on wooden boards, ceramic plates, or serving trays.
Slice the bread you chose into regular, fairly thin slices.
Then toast the slices on both sides in a nonstick pan or on a cast iron grill pan.
In a container put the ricotta, the mortadella, the chives, the oil, a pinch of salt (if you like, also a pinch of pepper) and a few drops of lemon.
Blend everything very well until you obtain a smooth paste.
Spread the mortadella mousse on the bread using a spoon. If you prefer, you can transfer the mixture to a piping bag and fill the crostini.
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TIPS
Ricotta can be substituted with a spreadable cheese and the cherry tomatoes with chopped pistachios. The ricotta mousse can be prepared in advance and stored in the fridge.
