This classic "mortazza" combination of ingredients, often found in recipes hailing from the Bologna and Lazio regions in Italy, sports creamy Stracciatella with slices of mortadella and crunchy pistachio.
After tasting these delicious morsels, you'll know exactly why these flavours are considered a classic.
Little toasts, sometimes referred to as 'crostini', are so easy to put together. Consider this your quick and easy solution for an afternoon snack! Or the perfect handheld bite to accompany aperitivo when guests come around.
Ingredients 6
1 Baguette
extra virgin olive oil, for drizzling
sea salt, to season
250 g stracciatella
10 slices mortadella, thinly sliced
50 g pistachio kernels, roughly chopped
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Method 9
Preheat oven to 160°C.
Line a baking tray with baking paper.
Slice the at an angle into slices.
Lay the slices on the tray, drizzle with olive oil, and season with sea salt.
Bake for 8 minutes until crunchy.
Arrange the toasts on a platter.
Dollop a heaped teaspoon of on each toast.
Halve and bundle the , then place on each toast.
Scatter over the and drizzle with extra virgin olive oil.
Anthony Silvio's tips
Planning on using this recipe to cater? The crostini can be prepared ahead of time, and the toppings set aside ready to assemble in the final moments.
