Mortadella, Artichoke-Heart, and Olive Crostini
Who needs bacon? These crostini pop are salty, meaty, and altogether irresistible.
- 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
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.
Transfer anchovy paste to a small saucepan; add oil and heat over medium, stirring frequently, until paste dissolves, 2 to 3 minutes.
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.
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.