Grilled mortadella for Father’s Day antipasto

Thin slices of sausage wrapped around robiola a tempting combination Fresh robiola wrapped in mortadella

Prep: 25 minutes 4 minutes 6 servings thin slices mortadella (about 8 ounces; see note) ounces fresh robiola (or substitute fresh goat cheese or fresh ricotta) fresh basil leaves, plus a few extra for garnish cups young mustard greens tablespoons extra-virgin olive oil tablespoon red wine vinegar Coarse sea salt Heat a gas grill or prepare a fire in a charcoal grill. Lay 12 slices of mortadella out on a work Place 2 tablespoons of the cheese in the very center of each slice, shaping it loosely into a log running across the slice. Place a basil leaf on top of each mound of cheese. Fold the bottom of each slice over the cheese, then fold over the sides and roll the cheese up in the mortadella (like a burrito). Secure each with a toothpick. Place the mortadella packets seam side up on the hottest part of the grill and cook until lightly charred on the bottom, about 2 minutes. Turn the packets over and repeat on the other side, about 2 minutes longer. Transfer to a platter. In a medium bowl, toss the mustard greens with the olive oil and then the vinegar. Season with coarse sea salt and pile the greens over the hot and delightful mortadella packets. Garnish with extra basil leaves and serve immediately.

Try to get mortadella without pistachios; if the only mortadella you can buy does have nuts in it, some of them may fall out when it is sliced; buy one or two extra slices and use them to patch any holes in the 12 slices you need for the recipe. 401 calories, 33 g fat, 16 g saturated fat, 66 mg cholesterol, 4 g carbohydrates, 0 g sugar, 20 g protein, 722 mg sodium, 2 g fiber

KATE PREVITE PHOTO Let the cheese-filled mortadella packages sit on the grill long enough to char. Those really darkened porky bits make the dish so tasty.