Mortadella, Pistachio Pesto, & Burrata Crostinis by @dennistheprescott

15 min
Easy

6 servings

🌿

90 g

Basil

🧄

9 g

Garlic Cloves

🥜

40 g

Shelled Pistachios

🧀

50 g

Parmesan

🍋

3 g

Lemon Zest

🫒

120 ml

Olive Oil

🧂

1.5 g

Sea Salt

🌶️

0.5 g

Black Pepper

🥖

170 g

Baguette

🥩

200 g

Mortadella

🧀

250 g

Burrata

🌿

1 cup

Water Cress

🫒

Olive Oil

🌶️

Black Pepper

Preparation Steps

  1. Step 1/10

    Preheat the oven to 400°F (200°C). Slice 1/2 large baguette into crostini-sized rounds.

    baguette
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Arrange the baguette slices in a single layer and toast until crisp and lightly golden, about 5 minutes.

    baguette
    🍽️serving platter

  3. Step 3/10

    Add 3 cups fresh basil, 3 garlic cloves, 1/3 cup shelled pistachios, 1/2 cup grated Parmesan cheese, and the zest of 1/2 lemon to the food processor.

    fresh basil
    garlic
    shelled pistachios
    grated Parmesan cheese
    lemon zest
    🥄measuring cups
    🔪microplane zester

  4. Step 4/10

    Pulse the pesto ingredients until roughly broken down. Scrape down the sides with a spatula.

    🥄spatula

  5. Step 5/10

    With the food processor running on low, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto is combined.

    extra virgin olive oil
    🥄measuring cups

  6. Step 6/10

    Season the pistachio pesto with sea salt and cracked black pepper to taste. Pulse briefly to combine.

    sea salt
    cracked black pepper
    🥄measuring spoons

  7. Step 7/10

    Tear 1 to 2 burrata balls over the toasted baguette slices. Divide the burrata evenly among the crostini.

    burrata
    baguette
    🍽️serving platter

  8. Step 8/10

    Drizzle the burrata-topped crostini lightly with extra virgin olive oil. Season with cracked black pepper.

    extra virgin olive oil
    cracked black pepper
    🥄measuring spoons

  9. Step 9/10

    Fold portions of the 200 g mortadella onto each crostini. Spoon pistachio pesto over the mortadella.

    mortadella
    fresh basil
    garlic
    shelled pistachios
    grated Parmesan cheese
    lemon zest
    extra virgin olive oil
    🍽️serving platter
    🥄spatula

  10. Step 10/10

    Top each crostini with watercress. Serve immediately while the baguette remains crisp.

    watercress
    🍽️serving platter

Composition

Ingredients

Types

Nuts, Fruit, Seasonings, Bakery, Meat, Processed meat, Dairy

Ingredients

Basil, Garlic cloves, Shelled pistachios, Parmesan, Lemon zest, Olive oil, Sea salt, Black pepper, Baguette, Mortadella, Burrata, Water cress

Allergens

Tree nuts, Gluten, Wheat, Milk

Dietetics

Dietary regimen

Mediterranean diet, Low carbohydrate

Calories

535 kcal

Macro nutrients

Protein: 22g, Total fat: 35g, Saturated fat: 11g, Carbohydrates: 34g, Dietary fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 330mg, Sodium: 1030mg, Potassium: 340mg, Iron: 2.7mg

Vitamins

Vitamin A: 190mcg RAE, Vitamin C: 12mg, Vitamin K: 105mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

measuring cups, measuring spoons, microplane zester, chef's knife, cutting board, spatula, serving platter

Appliances

food processor, oven

Type

Type

Type Of Dish

Appetizer, Snack, Finger food

Occasions

Snack time, Aperitivo, Party, Entertaining, Holiday gathering

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Italian, Italian-American

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Creamy, Silky, Tender, Juicy

Flavors

Savory, Nutty, Herbaceous, Salty, Rich, Peppery, Citrusy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve soon after assembly,Do not leave dairy and cured meat out longer than 2 hours), fridge : 2 days (Store leftover pesto separately in an airtight container,Store assembled crostini in an airtight container,Re-toast bread before serving if possible), freezer : 90 days (Freeze pistachio pesto only,Do not freeze assembled crostini or burrata)