Dinner

Mortadella Tartine with Stracciatella & Pistachio Recipe

ByMariam Harutyunyan August 27, 2026August 27, 2026

Introduction

This Mortadella Tartine with Stracciatella and Pistachio is a beautiful blend of creamy, savory, and bright flavors. Perfect for a fancy snack or a light meal, it combines tender seared mortadella, fresh cheese, and a vibrant pistachio sauce on toasted baguette. Simple yet elegant, it’s sure to impress your guests or elevate any casual gathering.

The image shows two open-faced flatbread slices placed side by side on a round white plate with a red rim, set on a white marbled surface. Each flatbread has four visible layers: the bottom layer is a slightly charred, golden-brown flatbread base; the second layer consists of a thick, creamy white cheese spread; the third layer is made up of folded, caramelized brown mushrooms or a similar ingredient with a rich, glossy texture; the top layer is a vibrant green sauce, likely pesto, spread along the center, garnished with small pink edible flower petals and delicate green herb sprigs. The dish looks fresh and colorful, with a mix of creamy, savory, and herbal elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz fresh mozzarella
¾ cup heavy cream

¼ cup pistachios
Zest of 1 lemon

2 tsp champagne vinegar (adjust to taste)
¼ cup Parmigiano Reggiano

10-12 basil leaves
3 tbsp chives
Salt and pepper (to taste)

⅓ cup olive oil
1 baguette (about 13 inches long)
Olive oil (for drizzling on the baguette)

8-12 oz mortadella
1 garlic clove
Honey (to taste)

Crushed red peppers (to taste)
Chive blossoms and edible flowers (optional)

Instructions

Step 1: Prepare the stracciatella by shredding fresh mozzarella into fine strands with your hands. Combine the mozzarella strands with heavy cream in a bowl, cover, and refrigerate for at least 3 hours or up to 3 days to let the flavors meld.

Step 2: Make the pistachio sauce by placing pistachios, lemon zest, champagne vinegar, Parmigiano Reggiano, basil leaves, chives, salt, pepper, and olive oil into a food processor. Pulse until chunky but spreadable, adding more olive oil if needed. Adjust vinegar to achieve a bright flavor to balance the richness.
Step 3: Slice the baguette lengthwise and drizzle both halves with olive oil. Set aside.
Step 4: Fold each slice of mortadella into quarters forming small triangles. Thread them onto two long skewers approximately the length of the baguette.

Step 5: Sear the mortadella on a griddle or skillet for about 5 minutes per side until very golden and slightly crispy.
Step 6: Toast or sear the baguette halves until golden and slightly crisp.
Step 7: To assemble, rub the cut sides of the baguette with a garlic clove. Spread a generous layer of stracciatella, drizzle honey to taste, sprinkle crushed red peppers, then arrange the seared mortadella on top. Add spoonfuls of pistachio sauce, a sprinkle of lemon zest, and garnish with chive blossoms and edible flowers if you like.

Step 8: Cut the tartine into manageable pieces and serve immediately.

Tips & Variations

For a vegetarian version, omit the mortadella and boost the pistachio sauce with extra herbs and lemon zest for added brightness.
Use burrata instead of stracciatella for a creamier texture.

Adjust the amount of honey and crushed red pepper to suit your palate for the perfect balance of sweet and heat.
Try adding thin slices of pear or fig for a fruity contrast that pairs beautifully with the rich cheese and pistachio sauce.

Storage

This tartine is best enjoyed fresh, but you can store the pistachio sauce and stracciatella separately in airtight containers in the refrigerator for up to 3 days. Leftover seared mortadella can also be refrigerated for 1-2 days, but it’s best to toast the baguette fresh before serving. To reheat, gently warm the mortadella in a skillet and toast the bread again to maintain crispness.

How to Serve

Two flatbread slices on a white plate with red rim, placed on a white marbled surface. Each slice has a base layer of smooth white cheese spread evenly, topped with thin, slightly charred, curled pieces of reddish-brown grilled meat arranged in neat rows. On top of the meat is a thick, vibrant green sauce spread along the center, garnished with small purple and white edible flower petals and tiny green herb sprigs, adding color and texture contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the stracciatella ahead of time?

Yes, you can prepare the stracciatella up to 3 days in advance. Keep it covered in the fridge to maintain its fresh, creamy texture.

What can I substitute for champagne vinegar?

If you don’t have champagne vinegar, white wine vinegar or a mild apple cider vinegar work well as alternatives. Just adjust the quantity to taste, since some vinegars are more acidic.