The Mortadella and Pistachio Log is a fantastic idea to bring to the table a no-cook appetizer that is a bit different from the usual and also makes a great impression. Ideal for adding to the list of appetizers to prepare for Christmas and New Year, this sandwich bread log is easy and quick to make. It can also be prepared in advance and kept in the fridge until serving. The combination of mortadella and pistachio has a really good taste, as does the creamy cheese and pistachio filling I used inside. Appetizers with sandwich bread are very convenient for preparing an important lunch. Simply fill the bread, decorate, and you’re done!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Christmas
- Energy 336.15 (Kcal)
- Carbohydrates 13.90 (g) of which sugars 1.07 (g)
- Proteins 13.72 (g)
- Fat 25.12 (g) of which saturated 4.36 (g)of which unsaturated 4.61 (g)
- Fibers 1.39 (g)
- Sodium 568.85 (mg)
Indicative values for a portion of 116 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Mortadella and Pistachio Log
- 5 slices sandwich bread
- 7 oz oz mortadella
- 1 1/4 cups cups ricotta
- 1 1/2 cups cups cream cheese
- 2 oz oz pistachio flour
Tools needed for the Mortadella and Pistachio Log
- Plastic Wrap
- 1 Spatula
- 1 Food Processor
Procedure for the Mortadella and Pistachio Log
Place the slices of bread next to each other on a sheet of plastic wrap so they can be rolled up from the shorter side.
Spread the cream cheese over the bread, covering the entire surface, then sprinkle with ground pistachios.
Spread the cream cheese over the bread, covering the entire surface, then sprinkle with ground pistachios.
Prepare the coating by putting the mortadella and ricotta in a food processor and blending them into a cream.
Cut a part of the log, and slice it again with a diagonal cut to form the side logs.
Place the log on a serving plate and attach the two smaller pieces to the log, cut side down.
Spread the mortadella and pistachio cream over the log surface, creating grooves with a fork to mimic tree bark.
Sprinkle with pistachio flour and refrigerate until ready to serve.
Bring to the table, slice, and serve.
Enjoy the Mortadella and Pistachio Log.
FAQ (Questions and Answers)
How can I substitute mortadella?
You can use cooked ham.
How to store it?
In the fridge in an airtight container for a couple of days, but only if the ricotta is very fresh.
