Mortadella with Pistachio and Fontina on Flatbread

This dish is ideal for casual gatherings, such as picnics, brunches, or as an appetizer for a wine and cheese evening. It pairs wonderfully with a light and crisp white wine and can be served alongside olives or roasted vegetables. The combination of mortadella with pistachio and fontina provides a harmonious blend of savory, nutty, and cheesy flavors, creating a delicious and satisfying dish suitable for various laid-back occasions.

Prep Time

10 min

Cook Time

10-12 min

Serves

12 Ingredients

2 pieces Piadina or thin round focaccia, 7-8” diameter

2 tsp Extra Virgin Olive Oil

4 slices Principe Mortadella with pistachios

4 oz Fontina cheese, grated

1 sprig Fresh Rosemary

Made With

Mortadella with Pistachios

Learn More

Mortadella with Pistachio and Fontina on Flatbread

Prep Time

10 min

Cook Time

10-12 min

Serves

12 Made With

Mortadella with Pistachios

Learn More

Ingredients

2 pieces Piadina or thin round focaccia, 7-8” diameter

2 tsp Extra Virgin Olive Oil

4 slices Principe Mortadella with pistachios

4 oz Fontina cheese, grated

1 sprig Fresh Rosemary

How To Make

Preheat the oven to 375⁰F.

Brush the flatbread with olive oil.

Distribute the Fontina in an even layer on the flatbreads.

Tear the mortadella into bite-size pieces and distribute over each flatbread.

Strip the rosemary leaves from the stem, chop finely, and sprinkle over the flatbreads.

Place the flatbreads on a baking sheet and bake for 10-12 minutes until the cheese is melted, and the edges of the flatbread begin to brown.

Cut each flatbread into 6 wedges.

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