Mortadella, Pistachio and Burrata Crostini

Char-grilled ciabatta bread topped with an good pistachio pesto, mortadella, creamy burrata cheese and sprinkled with more chopped pistachios. A simple crostini recipe that's suited to lunch or serving up at special occasions.

Mortadella, pistachio and burrata is such a classic flavour combination in Italy. You'll often see it on pizzas, focaccia and sandwiches.

If you've never tried it before, put it on your must-try list as soon as possible. It's a classic for a reason; it's undeniably good!

We've used these flavours to make a simple crostini that can be whipped up for a quick lunch or snack but it's also impressive enough to serve to guests or at dinner parties.

Ingredient notes and substitutions

• Ciabatta – we prefer to use ciabatta but you can use any white crusty bread you like for this.
• Pistachio pesto – fresh basil, unsalted pistachios, garlic, Pecorino Romano (or Parmigiano Reggiano) and olive oil.
• Mortadella – either regular mortadella or with pistachios.
• Burrata – you can also use stracciatella or buffalo mozzarella but the creaminess from burrata and stracciatella is extra good!

Serving suggestions

Crostini are so versatile and can be served in so many such as a lunch, snack, or party appetizer. See some of our favourite ways to serve this recipe below.

• A peritivo or Antipasto – these crostini are solid served with drinks and other good nibbles for an Italian aperitivo or antipasto.
• Drinks that go well – Negroni SbagliatoClassic Negroni CocktailAperol SpritzHugo SpritzChristmas Spiced Cranberry and Prosecco Fizz are all solid with this recipe.
• Other nibbles to serve with it – Marinated Olives Tuna Stuffed Cherry PeppersRicotta Chicken CroquettesTaralli Artichoke BruschettaMarinated Mozzarella Bocconcini or cured meats and cheese are solid paired with this crostini to build up a spread of good little bites to serve to guests.

More good crostini recipes to try

Antipasti

Fig Crostini with Prosciutto and Pecorino Cream

Antipasti

Pea Pesto and Goats' Cheese Bruschetta

Antipasti

Stracchino and Sausage Crostini

Antipasti

Spiced Red Onion Chutney Crostini with Gorgonzola

Ingredients

Makes 10 crostini

• 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

Pistachio pesto

• 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))

Method

Make the pistachio pesto

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

Grill the bread

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

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

Assemble

1. 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.

Kitchen notes

• Serving sizes the amount of crostini will vary depending on the size of the bread you use. Typically ciabatta isn't big when cut into slices so this makes around 10 ciabatta crostini. It's the solid serving size if you're serving this as an appetizer or finger food to guests.
• Serving as a lunch/snack if you are serving this for fewer people you could go for larger slices or crusty bread and add as much of the topping as you like.
• Leftover pesto the pistachio pesto will keep well in the fridge for up to 3 days. It will likely oxidise and turn darker in colour but it's perfectly fine to eat.