Homemade Memory of Mortadella Bites

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   **Prepare Balsamic Glaze:** In a small saucepan, bring the balsamic vinegar to a simmer over medium-low heat. Let it gently reduce by about half, or until it coats the back of a spoon (about 10-15 minutes). It will thicken more as it cools. Set aside.

3. 3

   **Toast Pistachios:** Spread pistachios on a small baking sheet. Toast for 5-7 minutes until fragrant. Watch carefully to prevent burning. Let cool and then roughly chop.

4. 4

   **Make Focaccia Crisps:** Reduce oven temperature to 300°F (150°C). Cut focaccia slices into 1-inch squares or desired shapes. Toss with olive oil and spread in a single layer on a baking sheet. Bake for 15-20 minutes, or until golden and crisp. Let cool completely.

5. 5

   **Make Parmesan Crisps:** Line a baking sheet with parchment paper. Arrange small mounds (about 1 tsp each) of grated Parmigiano Reggiano, spaced about 2 inches apart. Bake at 300°F (150°C) for 5-7 minutes, or until golden and bubbly. Let cool completely on the parchment paper; they will crisp up as they cool. Gently peel off.

6. 6

   **Prepare Mortadella Mousse:** In a food processor, combine the chopped mortadella, ricotta cheese, heavy cream, and lemon juice. Process until very smooth and light, scraping down the sides as needed. Season with a pinch of salt and freshly ground black pepper to taste (mortadella is salty, so taste before adding much salt).

7. 7

   **Assemble the Bites:** Transfer the mortadella mousse to a piping bag with a star tip (or use two spoons). Pipe or spoon a generous dollop of mousse onto each focaccia crisp.

8. 8

   **Garnish and Serve:** Drizzle a little balsamic glaze over each mousse-topped crisp. Top with a Parmesan crisp, then sprinkle with toasted pistachios and chopped fresh chives (if using). Serve immediately.