Mortadella, Pistachio and Burrata Crostini

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

A close up of three crostini on a spotted serving board topped with mortadella, burrata and pistachios.
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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, make sure to put it on your must-try list as soon as possible. It’s a classic for a reason—it’s undeniably delicious!

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.

Ingredients

An overhead shot of all the ingredients needed to make mortadella crostini with pistachio pesto and burrata.

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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 delicious!
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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 close up of a mortadella, burrata and pistachio crostini with a bite out.

More incredible crostini recipes to try

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Mortadella, Pistachio and Burrata Crostini

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By Emily

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 10 crostini
Char-grilled ciabatta bread topped with an incredible pistachio pesto, mortadella, creamy burrata cheese and sprinkled with more chopped pistachios. A simple crostini recipe that's perfect for lunch or serving up at special occasions.
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Ingredients

  • 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)
  • cup extra virgin olive oil, (70-90ml)

Instructions 

Make the pistachio pesto

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

Grill the bread

  • Heat a griddle pan on a high heat. Cut the ciabatta bread into slices and drizzle them lightly with olive oil on each side.
  • When the griddle is hot, char-grill the bread on each side then set aside.

Assemble

  • 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.

Notes

  • Serving sizes – the amount of crostini will vary depending on the size of the bread you use. Typically ciabatta isn’t very big when cut into slices so this makes around 10 ciabatta crostini. It’s the perfect 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.

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

Calories: 230kcal | Carbohydrates: 16g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 292mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg

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

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