Food My Muse

Stracciatella
0 Shred the fresh mozzarella with your hands into very fine strands. Add to a bowl with heavy cream and let it sit covered in the fridge for at least 3 hours but up to 3 days.
Pistachio Sauce
3 To a food processor add the pistachios, zest of 1 lemon, vinegar, parm, basil, chives, salt, pepper and olive oil. Pulse until chunky but spreadable. Add more olive oil as needed. Taste and adjust the vinegar here, it should taste pretty bright because you want it to cut the richness of the mortadella and cheese. You don't want it too salty because the mortadella will add saltiness.
Tartine
1 Slice the baguette in half lengthwise. Drizzle with olive oil and set aside.
2 Fold the mortadella in half and then in half again into little triangles (as seen on the video) and skewer them onto 2 long skewers that is about the length or your baguettes.
4 Now it's time to sear - you can sear your mortadella in a skillet but I am doing it in the love of my life, aka my griddle. I seared them for about 5 minutes per side or until VERY golden.
5 Toast or sear your baguette until golden.
6 To assemble, rub garlic on your baguette, add the stracciatella, plenty of honey, crushed red peppers, the seared mortadella, pistachio sauce, lemon zest and a combination of chive blossoms and edible flowers (optional). Cut the Tartine into holdable pieces and enjoy!