Pairings: Mortadella Mousse

• 1/2 pound mortadella in one piece, rind removed
• 1/4 cup mascarpone
• 13 cup grated Parmigiano- Reggiano cheese (about 1 ounce)

1. Dice mortadella and place in a food processor; grind to a paste.
2. Add the mascarpone, 1/3 cup grated cheese and the nutmeg.
3. Process until blended.
4. Spread on toast and top each with a pistachio or caper, or refrigerate until ready to use.
5. Alternatively, each canape without the garnish can be dusted with about a half-teaspoon of grated cheese, arranged on a baking sheet and run under the broiler briefly, about a minute, to lightly brown the top.

mortadella, mascarpone, cheese

Taken from cooking.nytimes.com/recipes/12216 (may not work)