Creamy Burrata, Mortadella & Pistachio Crostini

The Irresistible Italian Trio: Mortadella, Pistachio, and Burrata

The culinary landscape of Italy is rich with iconic flavor pairings, and few are as cherished and undeniably delicious as mortadella, pistachio, and burrata. This classic combination is a staple found across Italy, gracing everything from savory pizzas and airy focaccia to satisfying sandwiches. If you’ve yet to experience this symphony of tastes, it’s an absolute must-try that deserves the top spot on your gastronomic adventure list.

There’s a reason this trio is celebrated: it offers a harmonious blend of textures and flavors that captivate the palate. The rich, savory notes of mortadella, often studded with pistachios itself, meet the nutty, aromatic burst of fresh pistachio pesto, all balanced by the cool, milky indulgence of burrata. We’ve harnessed these magnificent flavors to craft a crostini recipe that is both effortlessly simple to prepare for a quick lunch or snack, yet impressive enough to elevate any gathering with guests or a sophisticated dinner party.

This crostini isn’t just a dish; it’s an experience, transporting you straight to the sun-drenched kitchens of Italy with every bite. The contrasting textures – crispy bread, smooth pesto, silky mortadella, and luscious burrata – create a dynamic mouthfeel, while the interplay of salty, savory, and subtly sweet notes ensures a truly memorable culinary moment.

Ingredients for Mortadella, Pistachio, and Burrata Crostini

Ingredient Notes and Expert Tips

• Ciabatta: While we highly recommend using ciabatta for its airy texture and crispy crust when grilled, feel free to substitute with any good quality white, crusty bread you prefer. A rustic sourdough baguette or even a French ficelle would work wonderfully. The key is a bread that can withstand char-grilling and provide a satisfying crunch.
• Pistachio Pesto: The heart of this crostini! This isn’t your average basil pesto. Our version features fresh basil, unsalted pistachios for a rich, earthy flavor, pungent garlic, Pecorino Romano (or Parmigiano Reggiano for a milder profile), and premium olive oil. The pistachios lend a distinct sweetness and vibrant green hue that sets this pesto apart. For the best results, make your pesto fresh, ensuring the pistachios are high quality and unsalted to control the seasoning.
• Mortadella: This large Italian sausage, hailing from Bologna, is finely minced pork, often studded with small cubes of pork fat and pistachios. You can use either regular mortadella or opt for the variety already enhanced with pistachios for an extra layer of nutty flavor. Always choose freshly sliced, high-quality mortadella for the best taste and texture.
• Burrata: The crowning glory of this crostini, burrata is a fresh Italian cow milk cheese, made from mozzarella and cream. Its outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it a unique, soft, and buttery texture. The creaminess from burrata is unparalleled and truly elevates this dish. If burrata is unavailable, stracciatella (the creamy shredded interior of burrata) or fresh buffalo mozzarella can be used, though the texture will be slightly firmer. Regular fresh mozzarella is also an option, but it won’t offer the same luxurious creaminess.
• Unsalted Pistachios (for topping): A final sprinkle of chopped unsalted pistachios adds both visual appeal and a delightful crunch, reinforcing the pistachio flavor profile.
• Olive Oil: Essential for drizzling on the ciabatta before grilling and for the pesto. Always use a good quality extra virgin olive oil for superior flavor.

Crafting Your Homemade Pistachio Pesto

While store-bought pesto can be convenient, preparing your own pistachio pesto from scratch takes this crostini from good to extraordinary. The fresh, vibrant flavors of homemade pesto are unparalleled, and the process is surprisingly simple.

Pistachio Pesto Ingredients:

• ½ cup (70g) unsalted pistachios
• 1 cup (10g) fresh basil leaves
• 1 garlic clove, peeled
• ½ cup (30g) freshly grated Pecorino Romano (or Parmigiano Reggiano)
• ⅓ cup (70-90ml) extra virgin olive oil

Pistachio Pesto Instructions:

1. Combine the unsalted pistachios, grated Pecorino cheese, whole peeled garlic clove, fresh basil leaves, and initial ⅓ cup (70ml) of extra virgin olive oil in a food processor or a tall container if using an immersion blender.
2. Blitz the ingredients until a smooth, vibrant green paste forms. If the pesto appears too thick or coarse, gradually add a small amount of additional olive oil (up to 20ml more) until you achieve your desired creamy consistency.
3. Taste the pesto for seasoning. Due to the Pecorino Romano, it’s often perfectly seasoned and shouldn’t require additional salt or pepper. Set aside until ready to assemble.

Expert Tip: To maintain the bright green color of your pesto, you can blanch the basil leaves briefly in boiling water and then plunge them into an ice bath before blending. While not strictly necessary for flavor, it helps preserve the vibrant hue. If storing leftover pesto, pour a thin layer of olive oil on top to prevent oxidation and keep it fresh in the fridge for up to 3 days.

Preparing the Perfect Ciabatta Crostini

The foundation of any great crostini is perfectly toasted bread. Char-grilling the ciabatta adds a smoky depth and a wonderfully crisp texture that complements the creamy toppings beautifully.

Grilling the Bread Instructions:

1. Heat a griddle pan over a high flame until it is piping hot. Alternatively, you can use a regular frying pan, a toaster oven, or even a barbecue for a more intense smoky flavor.
2. Slice the ciabatta bread into approximately 10 even slices, about ½ to ¾ inch thick. Drizzle each side of the bread slices lightly with extra virgin olive oil. This not only prevents sticking but also helps create a golden, crispy crust.
3. Once the griddle is hot, place the ciabatta slices on the pan. Char-grill each side for 1-2 minutes, or until golden brown with distinctive grill marks and a satisfyingly crisp texture. Be careful not to burn the bread. Remove from the griddle and set aside to cool slightly before assembling.

Grilling Alternatives: If a griddle pan isn’t available, you can toast the ciabatta slices in a conventional toaster, under a broiler (grill) in your oven, or even in a regular frying pan over medium-high heat. The goal is a golden, crisp base that can hold up to the toppings.

Assembling Your Exquisite Crostini

With your homemade pesto ready and ciabatta perfectly grilled, it’s time to bring all the elements together to create these stunning crostini.

Assembly Instructions:

1. Take each char-grilled ciabatta slice and spread a generous layer of the vibrant pistachio pesto across its surface. Don’t be shy; the pesto is a key flavor component.
2. Gently layer a piece of mortadella on top of the pesto. Mortadella slices are often quite large, so you may need to tear or fold them to fit neatly onto your bread slices. The goal is to cover most of the surface without overhanging excessively.
3. Next, add a small, luscious spoonful of creamy burrata cheese. You can gently tear the burrata to expose its creamy interior before placing it on the mortadella. The burrata should be soft and spreadable.
4. For an extra touch of pistachio flavor and a beautiful visual contrast, add a tiny dollop (about ½ teaspoon) of pistachio pesto directly on top of the burrata.
5. Finally, sprinkle some finely chopped unsalted pistachios over each crostini. This adds a delightful crunch and enhances the overall nutty profile. Serve immediately to enjoy the best textures and flavors.

Serving Suggestions and Perfect Pairings

These crostini are incredibly versatile and shine in many settings, whether as a light lunch, a satisfying snack, or a sophisticated party appetizer. Here are some of our favorite ways to serve this exquisite recipe:

Aperitivo or Antipasto:

Embrace the Italian tradition! These crostini are ideal for serving with drinks and an array of other delightful nibbles as part of an Italian aperitivo (pre-dinner drink and snacks) or antipasto (first course). They make an elegant start to any meal or a wonderful centerpiece for a casual get-together.

Drinks That Go Well:

• Sparkling Cocktails: The light, effervescent quality of drinks like a Negroni Sbagliato, Aperol Spritz, or Hugo Spritz beautifully cuts through the richness of the burrata and mortadella.
• Classic Italian Cocktails: A Classic Negroni Cocktail offers a bolder, bittersweet contrast that many find appealing.
• Wine Pairings: Consider a crisp, dry Prosecco, a light-bodied Vermentino, or a delicate Rosé. These wines offer a refreshing counterpoint to the creamy and savory elements of the crostini.
• Seasonal Options: For festive occasions, a Christmas Spiced Cranberry and Prosecco Fizz adds a touch of holiday cheer.

Other Nibbles to Serve With It:

To create a truly lavish spread, pair these crostini with other small bites that highlight Italian flavors and textures:

• Olives and Peppers: Marinated Olives or Tuna Stuffed Cherry Peppers provide briny, tangy contrasts.
• Other Crostini & Bruschetta: Expand your crostini offerings with complementary flavors like Artichoke Bruschetta, Fig Crostini with Prosciutto and Pecorino Cream, or Pea Pesto and Goats’ Cheese Bruschetta.
• Cheese and Cured Meats: A platter of various Italian cured meats (prosciutto, salami) and an assortment of cheeses (Parmigiano Reggiano, aged Pecorino, fresh mozzarella bocconcini like Marinated Mozzarella Bocconcini) always pairs beautifully.
• Savory Pastries & Bites: Don’t forget crispy Taralli or savory Ricotta Chicken Croquettes for added variety.

Tips for Success, Variations, and Storage

• Serving Sizes: The number of crostini this recipe yields can vary based on the size of your ciabatta bread. Typically, sliced ciabatta produces around 10 crostini, making it an ideal portion for appetizers or finger food when entertaining.
• Serving as a Lunch/Snack: For a more substantial meal for fewer people, opt for larger slices of crusty bread and top them generously with the delicious ingredients. Adjust the amounts to your liking.
• Leftover Pistachio Pesto: Any leftover pistachio pesto can be stored in an airtight container in the refrigerator for up to 3 days. While it may oxidize and darken slightly in color, it remains perfectly safe and delicious to eat. You can also freeze pesto in ice cube trays for longer storage.
• Make-Ahead Tips: The pistachio pesto can be made 1-2 days in advance and stored in the fridge. The ciabatta can be char-grilled a few hours before serving and stored at room temperature; re-crisp briefly in a toaster oven if needed. Assemble the crostini just before serving to prevent the bread from getting soggy and to ensure the burrata remains fresh and creamy.
• Variations:
  • Sweet & Savory Touch: A tiny drizzle of high-quality balsamic glaze or a drop of honey can add an interesting sweet note that complements the richness.
  • Herbaceous Twist: A few fresh mint leaves or a sprinkle of finely chopped chives can add another layer of freshness.
  • Lemon Zest: A touch of lemon zest grated over the top just before serving can brighten all the flavors.

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
• All vegetables are medium sized unless stated otherwise.
• All recipes are tested and developed using a fan (convection) oven.
• Find out more about how nutrition is calculated.
• Check out our must-have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.