Ricotta, Mortadella & Pistachio Crostini

Recipe by Simone Agostino, The Table of Us.

Delicate, silky mortadella takes centre stage in this irresistible crostini, paired with creamy whipped ricotta and vibrant pistachio pesto. A perfect balance of rich flavours and textures, this dish is ideal for entertaining or as a special treat to enjoy anytime.

Ingredients

Pistachio Pesto
1 cup pistachios, lightly toasted
1/4 cup blanched almonds
1 large handful of fresh basil leaves
1/4–1/2 cup grated Parmesan
1/2 clove garlic
1/4 cup extra virgin olive oil

Crostini
1 baguette
120g Re & Sons Mortadella
200g ricotta
Fresh pistachios, chopped (for garnish)
Extra virgin olive oil
Cracked black pepper (to taste)

Method

Prepare the Ricotta
Place the ricotta into a sieve set over a mixing bowl. Cover with a clean tea towel and refrigerate to drain for at least 1–2 hours, or overnight for best results.

Make the Crostini
Preheat the oven to 180°C. Thinly slice the baguette on an angle and place the slices on a baking tray.
Toast in the oven for 5–10 minutes until crisp and golden. Keep an eye on them to prevent burning.

Prepare the Pistachio Pesto
In a food processor, blitz the pistachios, almonds, basil, Parmesan, garlic, and olive oil until you achieve your desired consistency.
Transfer the pesto to a bowl and cover with plastic wrap, pressing it lightly onto the surface to prevent discoloration.

Whip the Ricotta
Once drained, whip the ricotta using a mixer until smooth and creamy.

Shape the Mortadella
Tightly roll the mortadella into a log and slice into 1cm thick pieces to create little rosettes.

Assemble the Crostini
Spread a dollop of pistachio pesto on each toasted baguette slice.
Pipe or spoon over whipped ricotta.
Gently place a mortadella rosette on top.
Finish with a sprinkle of chopped pistachios, a drizzle of extra virgin olive oil, and a touch of cracked black pepper.

Serve immediately and enjoy!