Mortadella Recipe

Slice and toast bread

Preheat oven to 375°F (190°C). Using a serrated knife, slice the loaf into 12–16 thin slices (about 1/2-inch / 1.2 cm). Arrange slices on a baking sheet in a single layer. Lightly brush or mist one side of each slice with 1 tablespoon of the olive oil. Toast in the oven 6–8 minutes, or until edges are golden and crisp but crumb remains tender. Remove and let cool slightly.

While bread toasts, leave cultured butter at room temperature so it becomes soft and spreadable (about 10–15 minutes). If you prefer, whip the butter briefly with a fork to a spreadable consistency.

Prepare mortadella

Arrange mortadella slices on a serving board. Fold or roll slices into loose rosettes or ribbons to make them easy to pick up and to create visual height.

Prepare truffle pecorino

Cut the truffle pecorino into a mix of thin wedges and a few small bite-size cubes. If the cheese has an embedded truffle, shave a few thin curls from the surface using a vegetable peeler to accent the board.

Arrange components

On a large wooden board or platter, place the arranged mortadella and truffle pecorino in separate clusters with space between them. Fan the toasted bread slices around the meats and cheese. Put softened cultured butter in a small ramekin or spread it onto one or two slices of toast as a demonstration serving.

Add oil, salt, pepper

Pour the remaining 2 tablespoons of olive oil into a small dipping dish, or lightly drizzle over the cheese and bread. Sprinkle the coarse sea salt and freshly ground black pepper over the truffle pecorino and a couple of bread slices to highlight flavors. If using, scatter microgreens or parsley over the board for color.

Add pickles (optional)

Place cornichons or pickled shallots in a small bowl and position on the board to provide acidity and contrast.

Serve immediately. To eat: spread cultured butter on toast, add a slice of mortadella and a piece of truffle pecorino, finish with a light drizzle of olive oil or a grind of black pepper as desired.