An unexpected pairing for your next aperitivo! These brioche buns combine the delicate flavor of Veroni mortadella with a creamy blend of mascarpone and peanut butter. Pomegranate seeds add a fresh burst of flavor to every sweet-and-savory bite.
Ingredients:
– 4 small brioche buns
– 7 oz of mortadella
– 1 pomegranate
– 5.3 oz of mascarpone
– 1.4 oz of peanut butter
– A little butter, for toasting
– Salt and pepper, to taste
– A few fresh mint leaves (optional)
Steps:
- Mix the mascarpone and peanut butter until smooth and creamy. Season lightly with salt and pepper.
- Slice the brioche buns in half and lightly toast the cut sides in a pan with a little butter.
- Spread the mascarpone and peanut butter cream over the bottom half of each bun.
- Top with thin, folded slices of Veroni mortadella.
- Garnish with pomegranate seeds and a few fresh mint leaves, if desired.
- Finish with the top halves of the buns and serve!