mortadella mousse canapés

Categories: Appetizers, Posted by Sandy Bergsten

(adapted by Florence Fabricant)


¼ pound piece mortadella without pistachios, rind removed

2 tablespoons mascarpone

3 tablespoons grated Parmigiano- Reggiano cheese (about ½ ounce), more for serving

Pinch of nutmeg, preferably freshly grated

Toast rounds for serving (see note)



Dice the mortadella and place in a food processor. Pulse into a


Add the mascarpone, 3 tablespoons grated parmesan cheese and a grind of nutmeg. Process until blended. Cover and chill in the refrigerator.

With a melon baller, scoop out a small ball of mousse and lightly press onto a toast round.

Preheat broiler. Dust each canape round finely grated parmesan cheese. Run under the broiler briefly, for about one minute, to lightly brown the top. Watch carefully.

Makes about 20-25 canapés

Note: For the toast rounds start with slices of bakery-fresh white bread. Cut into rounds using a 1 ½” cutter. Place on a baking sheet and lightly toast for 3-4 minutes. Remove to a wire rack and cool completely. The rounds can be made in advance and frozen in a Ziploc bag. Let come to room temp to proceed.

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