Mortadella Mousse

Mortadella Mousse

From The New York Times

Time: 20 minutes

1/2 pound mortadella in one piece, rind removed

1/4 cup mascarpone

1/3 cup grated Parmigiano- Reggiano cheese (about 1 ounce), more optional

Pinch of nutmeg, preferably freshly grated

Toast rounds for serving (or crackers)

Whole shelled, salted pistachios or capers for garnish.

1. 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.

2. 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.