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Mortadella, Artichoke-Heart, and Olive Crostini

Who needs bacon? These crostini pop are salty, meaty, and altogether irresistible.

  • Prep:
  • Total Time:
  • Servings: 24

Photography: Meredith Jenks

Source: Martha Stewart Living, December 2016


  • 3 oil-packed anchovy fillets
  • Kosher salt
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 baguette, cut on the bias into 1/2-inch slices
  • 1 can (13.5 to 15 ounces) artichoke hearts in water, drained, quartered lengthwise if whole, and thoroughly drained on paper towels
  • 14 thin slices mortadella (about 1/4 pound), halved
  • Jumbo pitted black olives, drained and sliced, for serving


  1. Preheat broiler with rack 4 inches below heating element. Sprinkle anchovies with 1/2 teaspoon salt; crush into a paste using the side of a knife.

  2. Transfer anchovy paste to a small saucepan; add oil and heat over medium, stirring frequently, until paste dissolves, 2 to 3 minutes.

  3. Brush 1/3 cup oil mixture evenly on both sides of bread slices; spread in a single layer on a baking sheet. Broil, flipping once halfway through, until bread is crisp and golden in places, 2 to 3 minutes total.

  4. Toss artichokes with remaining oil mixture. Top each toast with a slice of mortadella, an artichoke wedge, and an olive slice. Drizzle with more oil; serve.

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