Mortadella, Pistachio and Burrata Crostini

Ingredients

• Ciabatta bread (about 10 slices)
• 1 ball burrata cheese ((150g/5.3oz))
• 5 slices mortadella
• 1 small handful unsalted pistachios (chopped (for topping))
• olive oil
• ½ cup unsalted pistachios ((70g))
• 1 cup fresh basil ((10g))
• 1 garlic clove
• ½ cup Pecorino Romano ((30g))
• ⅓ cup extra virgin olive oil ((70-90ml))

Steps

1. 1

   Put the pistachios, grated pecorino cheese, whole peeled garlic clove, basil and olive oil (start with ⅓ cup/70ml) in a bowl or container and blitz to a smooth paste using an immersion blender. If the pesto is too thick you can adjust the consistency by adding a small amount of olive oil at a time. Set the pesto aside.

2. 2

   Taste the pesto for seasoning but it shouldn’t need any salt or pepper.

3. 3

   Heat a griddle pan on a high heat. Cut the ciabatta bread into slices and drizzle them lightly with olive oil on each side.

4. 4

   When the griddle is hot, char-grill the bread on each side then set aside.

5. 5

   Spread each slice of bread with a little pistachio pesto. Top with a piece of mortadella (slices are usually quite big so tear the mortadella to fit the bread). Add a small spoonful of burrata then top that with about ½ teaspoon of pistachio pesto. Sprinkle over some chopped pistachios and serve.