Mortadella With Herbed Cream Cheese And Pepperoncino Crostini
Persons
8
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 baguette
- 8 slices Mortadella (very thin)
- 8 ounces cream cheese (softened)
- 2 tablespoons shallot diced
- 2 cloves garlic diced
- ¼ cup olive oil
- 8 Pepperoncini peppers cut in half
- Balsamic glaze for decoration
- Kosher salt and pepper to taste
Instructions
- Cut baguette into 3/8 inch-thick diagonal slices. Brush lightly with olive oil and then bake in a 350-degree oven for 10 minutes on each side. Sprinkle with Kosher salt after baking.
- Sauté shallots and garlic for 6 minutes in a sauté pan on medium heat or until translucent
- In a food processor fitted with a metal blade add shallots and garlic pulsing to get a good dice.
- Add softened cream cheese then pulse to combine. Set aside.
- Top baguette slice a folded piece of Mortadella (see picture)
- Add a tablespoon of Herbed Cream cheese
- Top with a Pepperoncini half
- Decorate with Balsamic Glaze