It takes just a few steps to bring these delicious mortadella and pistachio toasts to the table. They are prepared in a flash and require only a few minutes of cooking. Perfect for a snack or a rustic dinner with friends. I don’t need to guarantee their goodness; the combination of mortadella and pistachios is a guarantee in itself. Don’t you agree with me?
Other toast (or crostini) recipes you might be interested in:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 toasts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mortadella toasts
Pistachio pesto is easily found in almost all supermarkets.
- 4 slices Rustic bread
- Grana Padano DOP (or Parmesan – grated)
- Pistachio pesto
- 2.1 oz Mortadella (in one slice)
- Pecorino Romano
Tools
- Rack of the oven
Preparation of mortadella toasts
Place the slices of rustic bread on the oven rack, sprinkle them with grated cheese, and grill them for a few minutes. They will be ready when they turn golden and crispy; it will take just a few minutes, 3/4 at most.
Meanwhile, chop the mortadella very coarsely (or into cubes). I recommend doing this with a knife or a mezzaluna. Do not use a mixer because it would turn it into mush, which wouldn’t be good.
Shave the Pecorino into slivers using a cheese slicer or a vegetable peeler.
When the toasts are golden, remove them from the oven and spread pistachio pesto on top.
Then distribute the mortadella cubes on the surface and finish with the Pecorino Romano slivers.
Serve the mortadella and pistachio toasts immediately to prevent them from losing their crispness. Enjoy! Paola
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